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Ogbono soup (tripe recipe from Nigeria)


1/2 kg tripe
1/2 kg assorted meats (oxtail, ponmo, bushmeat)
450 g stock fish, pre-soaked
450 g dried smoked fish, washed
225 g whole dry prawns, cleaned
225 g ground ogbono seeds
225 g ground crayfish
25 g ground pepper
25 g iru (locust bean)
1 onion
290 ml red palm oil
3 pt beef stock


Wash tripe and the assorted meats thoroughly and place in a pot. Add the sliced onions, ground pepper and some beef stock. Cook for 30 minutes. Add the washed smoked fish and stockfish, cook for 15 more minutes adding stock as needed. In another pot, heat the oil and fry the ground seeds for 3 minutes. Gradually add the stock and whisk until it draws and bubbles. Add tripe, the cooked meats peppers and ground crayfish. Dissolve the iru (locust bean) in a little stock and add to the soup. Allow to simmer for another 10 minutes, adjust seasoning and serve very hot.