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Dikgaga (tripe and squash stew): recipe illustration
Meat

Dikgaga (tripe and squash stew)

A stew of beef tripe simmered with squash and onion until meltingly tender. A comforting family dish, served hot with maize porridge.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

379 kcal per serving

Protein
43.1 g
Carbohydrates
9.6 g
of which sugars
5.6 g
Fat
18.1 g
of which saturated fat
3.9 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the tripe in vinegared water then in clear water, blanch it for 5 minutes in boiling water, then drain.
  2. Fry the onions in the oil over medium heat until golden.
  3. Add the tripe and let it colour for 5 minutes.
  4. Stir in the diced tomatoes and let them break down for 5 minutes.
  5. Pour in the water, cover and simmer gently for 1 hour, stirring from time to time.
  6. Add the squash, season with salt and pepper, then cook for another 30 minutes until the tripe and squash are tender.
  7. Serve hot with maize porridge.

Variations and tips

Chicken version. Replace the tripe with 600 g of chicken thighs, reducing the cooking to 40 minutes before adding the squash.

More ideas

Bogobe jwa kgomo (beef porridge)2 h 20 · 4 serv.Lebelo (beef and vegetable stew)2 h 20 · 4 serv.Bogobe jwa dikgomo tse di tsweu (white maize porridge with beef)1 h 45 · 4 serv.Bogobe jwa mogodu (porridge with tripe)2 h 20 · 4 serv.Lemon beef (kgomo ya lemoko)1 h 30 · 4 serv.Beef with raisins (dinaledi tsa dikgomo)1 h 50 · 4 serv.Dikgapu tsa dinonyane (soupe de poulet aux pois)1 h 15 · 4 serv.Dikgwapa (sorghum porridge with dried meat)1 h · 4 serv.

Original Ecomely recipe.