Shaki, (that is what we Yoruba people call Tripe) is about the only offal i eat. Others are not just my cup of tea.
This is something I’ve wanted to eat in the last two weeks. Unfortunately it’s not plantain season and I just got tired of paying so much for dead looking plantains. Thankfully on the way back home yesterday I saw lively looking plantains and I bought.
It couldn’t have been better timed because my new butcher delivered tripe along with my beef order.
Ingredients (Cook time 35-45 mins)
- 1 kg Tripe
- 1 tbsp Delta Pepper Soup Spice ( I prefer the blend of spices that Delta women include in their peppersoup blend. It is rich, it is robust, it is flavourful)
- 1 tbsp rough chopped rodo ( scotch bonnet). You can do a mix of yellow and red.
- 1/2 Ginger powder
- 1 small onion chopped (optional)
- A few Efinrin leaves (Scent leaves) chopped
- 2 Seasoning cubes
- Salt to taste
- 2 litres Water
- 5 medium sized plantain
- In a clean pot, add your properly washed tripe, pepper, onion, salt, seasoning cubes, ginger powder, pepper soup spice, efrinrin and about 1 litre or less of water.
(I like to add at least one piece of Uda and small bit of Uyayak to when I cook pepper soup. Honestly not necessary especially when you use Delta Pepper soup spice but I like it)
- Cover the pot. Turn heat on to medium and cook till the tripe is tender.
- Once the tripe is tender you’d also find that the water would have reduced a great deal. Add more water.
- Chop the plantain into chunks and add to the pot. Lower the heat and cook for roughly 10 mins still with the pot lid on. The plantain cooks quick.
- Turn heat off and serve hot or warm.