BY KABELO MASOABI
Tripe, commonly known as “Likahare” in Lesotho, is a favourite dish in Basotho cuisine.
Not only do Basotho treasure this mouthwatering stew but people in neighbouring countries such as Botswana and South Africa also enjoy it.

Libakiso Sebitia who runs a street kitchen in Maputsoe says “Likahare” or “Mala mogodu” as South Africans call the dish, are a traditional dish consisting of stewed tripe (mala) and stomach lining (moholu) invariably of cow or sheep.
As she prepares a hot pot for a morning serving to customers at the Maputsoe Taxi Rank, she goes on to explain that the dish is considered a delicacy in the three southern Africa countries, adding that it is customarily served lightly curried, accompanied by pap, dumplings, fried onions or new potatoes.
“Tripe is sometimes enriched with an addition of hot green and red chili peppers, depending on personal preferences for spicy food,” she says.

Nutrition experts show that tripe is a potent cut of meat that contains many vitamins and minerals. When consumed in moderate amounts, it can offer a number of potential health benefits that include bone and muscle support.
Potential health benefits of tripe are listed as being an excellent and generally inexpensive source of lean protein. Protein helps keep you full and allows your body to repair damaged tissue and build muscle. A three-ounce serving of tripe contains 10 grams of protein, which is about 20% of average daily requirement.
Surprising enough, and as stated in the Wikipedia, this mild-tasting meat product also finds its way into soup in countries as far-flung as Mexico, where it’s called menudo, India (chakna), Portugal (dobrada), Poland (flaczki) and the Philippines (paklay).

Tripe is also sometimes used as an ingredient in pho, the national dish of Vietnam.

“Admittedly, the smell of plain boiled tripe won’t make anyone hungry. But once the softened tripe is braised with tomatoes, onions, garlic and basil or simmered with red chile, cumin and oregano for menudo, its charms emerge,” writes Mexican chef Carlos Olvera.

However, like other foods, there are varying ways of preparing and cooking tripe around the world.

Sebitia says her simplified recipe, mostly enjoyed by street vendors, travellers, civil servants and taxi operators on the streets of Maputsoe is as follows:

  1. Clean your tripe thoroughly and chop into bite size pieces.
    2. Add your tripe to pot. Add enough water to cover your tripe and bring to boil. Once boiling, reduce heat and allow to simmer for two hours with the pot closed.
    3. Add your onion, green pepper, stock cubes and salt. Allow to simmer for another 45 minutes. (stir pot every 15 minutes).
    4. Serve and enjoy hot!