Use 5 pounds of tripe. Cut away excess fat from the tripe and then cut into medium to small cubes. Wash cubes thoroughly with cold water and then soak them in water for approximately half an hour.

2 beef-flavoured stock cubes. ... Wash and cut your tripe into pieces. Cover the mogodu with water, bring to a boil and simmer for three hours. Make sure the water in the pot never runs dry.