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Afang soup (tripe recipe from Nigeria) back | home | print

Afang soup (tripe recipe from Nigeria)


1/2 kg tripe, cubed
1/2 kg meat, cubed
1 hot chilli pepper
1 onion, chopped
120 grams of periwinkles
1 piece big dried fish
1 lb afang leaves
1 lb waterleaf
1 cup dried shrimp, crushed
1 cup red palm oil


In a large pot heat a few cups of water to a near boil then add tripe and meat (some combination of stew meat, oxtail, or bushmeat), and cook for a few minutes on high heat. Add onion and chilli pepper, reduce heat, cover and simmer. In the meantime, in a separate pan bring a few cups of lightly salted water to a boil. Place the periwinkles in the boiling water, cover and cook for two or three minutes. Remove snails from water and using a pick, or small fork, remove the snails from their shells and cut the inedible hard "foot" from each of the snails. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice. Remove skin and bone from dried fish, soak it and rinse in hot water. Add the snails and the dried fish to the pot with the meat. Cover and simmer for several minutes. Add the afang and waterleaf, after having cleaned them, removed the stems and torn into pieces, and the crushed dried shrimp. Add more water as needed. Pour palm oil into soup. Add salt to taste. Cover and continue to simmer for approximately thirty minutes until everything is tender, stirring occasionally.