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Tripe (Shaki) Pepper Stew

Shaki — cow tripe — is one of the most beloved and culturally significant proteins in Nigerian cooking, occupying an unusual position as simultaneously a budget ingredient and a prized delicacy. When properly prepared — the long cleaning and cooking process being non-negotiable — shaki develops a uniquely satisfying chewiness and rich, complex flavour that regular beef simply cannot match.

Tripe (Shaki) Pepper Stew, Nigerian cooking

Ingredients

  • 1 big piece of cow tripe (shaki), approximately a big piece, cleaned
  • Lemon juice and salt for cleaning
  • 1 big onion — half for boiling, half for sauce
  • 1 teaspoon of thyme
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE PEPPER STEW:
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 4 Atarodo (hot chilli peppers), blended
  • 3 cooking spoons of vegetable oil
  • 2 big handfuls of ground crayfish
  • Salt to taste

Method

  1. 01

    Cleaning the Shaki. This step is critical. Place the tripe in a large bowl and rub vigorously with the juice of 1 lemon and a generous amount of coarse salt. Turn the tripe inside out and repeat on the other side. Rinse thoroughly under cold running water. Repeat this scrubbing and rinsing process 3 to 4 times until the tripe no longer has any strong smell and the water runs clear. Proper cleaning is non-negotiable.

  2. 02

    Long Boiling. Cut the cleaned tripe into large pieces. Place in a pot with sliced onion, thyme, 1 seasoning cube and salt. Cover with water and boil for 45 minutes to 1 hour until the shaki is tender — it should be chewy but not rubbery. If using a pressure cooker, 25 to 30 minutes. Cut into smaller bite-sized pieces. Reserve stock.

  3. 03

    Making the Pepper Stew. Heat oil in a wide pot. Fry blended tomatoes, Tatashe and Atarodo for 20 to 25 minutes until deeply cooked and oil floats on top.

  4. 04

    Combining and Finishing. Add the shaki pieces to the pepper stew. Add ground crayfish, remaining seasoning cubes, salt and a splash of the shaki stock. Cook for 10 more minutes. Taste and adjust.

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