Liberian tripe soup (tripe recipe from Liberia) |
|
Ingredients1 lb. stew beef, cut in small pieces1/2 lb. tripe, cut in small pieces 1/2 lb. dried codfish, cut in small pieces 1 large smoked fish 1 6-oz. can tomato paste 1/2 lb. fresh tomatoes, cut in small pieces 1/2 lb. onions, thinly sliced 1 tbs. salt 1 tsp. coarse red pepper 1 tsp. black pepper 3 quarts water |
|
DirectionsIn a large pot with one quart of water combine the stew beef, the tripe, the tomato paste, the tomatoes, and season with black pepper, red pepper, and salt. Simmer for one hour or until tripe is tender. In another large pot with two quarts of water, simmer the onions with the dried codfish. If the codfish is very salty, it may need to be soaked overnight, in which case eliminate salt from this recipe. Once the codfish is tender, add the tripe and simmer slowly for 20 minutes. Debone the smoked fish (herring, mackerel, whitefish, etc.), add it to soup, and cook for 10 more minutes. Adjust the seasonings to your taste, and serve with rice or foo-foo. |
|