Street Food
Mala Mogodu Skewers
Ingredients
- - 600 g (1.3 lb) beef tripe and intestines, cleaned well
- - 1 litre (4 cups) water, for pre-boiling
- - 1 onion, quartered, for pre-boiling
- - 10 ml (2 tsp) salt, divided
- - 15 ml (1 tbsp) vegetable oil
- - 5 ml (1 tsp) paprika
- - 5 ml (1 tsp) garlic powder
- - Black pepper, to taste
- - Wooden or metal skewers
Method
- Place the tripe and intestines in a large pot with the water, quartered onion and half the salt.
- Bring to the boil, then reduce heat and simmer for 1-1.5 hours, until very tender.
- Drain well and allow to cool slightly, then cut into bite-sized pieces.
- Thread the pieces onto skewers.
- Mix the oil, remaining salt, paprika, garlic powder and pepper together, and brush over the skewers.
- Grill over medium-hot coals, or on a stovetop griddle pan over medium-high heat, for 8-10 minutes, turning occasionally, until lightly charred on the outside.
- Serve hot, straight off the skewer.
Introduction: Grilled tripe and intestine skewers are a popular street food found at markets, taxi ranks and roadside stalls across Botswana, offering a quick, affordable and flavourful snack.
Cultural Background: Grilled tripe and intestine skewers are a popular street food found at markets, taxi ranks and roadside stalls across Botswana, offering a quick, affordable and flavourful snack. Vendors typically pre-boil the offal until tender before threading it onto skewers and grilling over open coals, giving it a smoky char that makes it a favourite grab-and-go bite.
Tips: Do not skip the pre-boiling step, as it is essential for tenderising the offal before grilling. Keep a close eye on the grill, as the seasoned exterior can char quickly once tender.
Variations: Use a mix of tripe and heart for varied texture on each skewer. Add a squeeze of lemon just before serving for brightness. No authentic vegetarian version exists; offal is central to the dish.
Storage: Store cooked skewers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on a hot griddle pan or grill for 2-3 minutes per side until warmed through.
Nutrition: Approx. per serving: 210 kcal, 24 g protein, 2 g carbohydrates, 11 g fat, 0 g fibre.
FAQs:
Q: Can I skip grilling and just serve the boiled tripe?
A: Yes, though grilling adds a smoky char that is central to the street food experience; boiled tripe alone can be served as part of serobe instead.
Q: What sauce is traditionally served with these skewers?
A: A simple chilli sauce or a squeeze of lemon is commonly offered by street vendors alongside the skewers.