Ripe Plantain and Tripe Pepper Soup

Ripe Plantain and Tripe Pepper Soup

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.

5 thoughts on “Ripe Plantain and Tripe Pepper Soup

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