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Mogodu With Spinach And Mielie Meal Dombolo

Place Tripe, carrots, onion, celery, leek, garlic, bay leaves and stock in a pot. Add salt and pepper, cover tripe with water. Bring to a boil, then reduce to a simmer and cook for 2-3hours, until tripe has softened. Skim...

INGREDIENTS

INGREDIENTS FOR THE TRIPE:

500g x cleaned tripe, thinly sliced into strips

2 x carrots, peeled and chopped

1 x onion, chopped

1 x celery stick, chopped

1 x leek, chopped

5 x garlic cloves, crushed

3 x bay leaves

2cups x stock of choice

salt and pepper

 

INGREDIENTS FOR THE MIELIE MEAL DOMBOLO:

150g x cake flour

100g x mielie meal

3tbs x sugar

½tbs x salt

7g x instant yeast

 

INGREDIENTS FOR THE SAUCE:

1 x onion, chopped

3 x garlic cloves, minced

1 x handful Thyme, chopped

500ml x tomato puree

1tbs x red wine vinegar

1tbs x honey

1cup x baby spinach, wilted

1cup x butter beans

salt and Pepper

Olive Pride Blend of Seed Oils and Extra Version Olive Oil

Method

METHOD FOR THE TRIPE:

  1. Place Tripe, carrots, onion, celery, leek, garlic, bay leaves and stock in a pot.
  2. Add salt and pepper, cover tripe with water. Bring to a boil, then reduce to a simmer and cook for 2-3hours, until tripe has softened.
  3. Skim the surface of the cooking liquid if needed.

 

METHOD FOR THE DOMBOLO:

  1. In a bowl, combine flour, mielie meal, sugar and salt. Mix through.
  2. Combine yeast and 200ml water, mix well, allow to stand for 2minutes, and add to dry ingredients. Knead into a soft, pliable dough, adding extra water if needed.
  3. Place in a lightly greased bowl and cover with a cloth. Leave to rise in a warm place for 45minutes.
  4. Divide dough into equally sized balls, ready for cooking in tomato sauce.

 

METHOD FOR THE SAUCE:

  1. Sweat the onions, garlic and thyme in a little olive oil until translucent. Add tomato puree, vinegar, honey, salt and pepper, and cook for 30minutes until slightly thickened and darkened.
  2. Add cooked tripe and wilted spinach. Place Dombolo on the surface of the stew and cover with a lid. Cook for further 20-30minutes until Dombolo are puffed and fluffy.

Serve immediately

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