Beef and Tripe Okra Medley

Ingredients

• 500 grams Beef chuck, cubed
• 500 grams Honeycomb tripe, cleaned and cut into bite-sized pieces
• 400 grams Fresh okra, finely chopped or grated
• 0.5 cup Red palm oil
• 1 cup Smoked catfish or stockfish, soaked and deboned
• 3 tablespoons Ground crayfish
• 3 pieces Scotch bonnet peppers, blended
• 2 medium Red onions, finely diced
• 1 tablespoon Iru (fermented locust beans)
• 2 cups Beef stock or water
• 2 units Bouillon cubes
• 1 cup Fresh spinach or Ugu leaves, shredded(optional)

Instructions

1. 1

   Place the cleaned tripe and beef in a heavy-bottomed pot with half of the diced onions, bouillon cubes, and a splash of water; simmer on low heat until the tripe is tender (approx. 60-90 minutes).

2. 2

   In a separate large pot, heat the red palm oil on medium for 2 minutes (do not bleach it) and sauté the remaining onions until translucent.

3. 3

   Add the blended scotch bonnet peppers and iru to the oil, frying for 5 minutes until the pungent aroma mellows and the oil begins to separate.

4. 4

   Incorporate the cooked beef, tripe, and their residual cooking liquid into the pepper base, then add the smoked fish and ground crayfish.

5. 5

   Pour in the beef stock and bring the mixture to a vigorous boil for 10 minutes to allow the flavors to emulsify and the collagen from the tripe to thicken the base.

6. 6

   Reduce the heat and stir in the chopped okra; whisk vigorously with a wooden spoon for 3-5 minutes to activate the mucilage (the 'draw' effect) and achieve the desired viscosity.

7. 7

   Fold in the shredded spinach or Ugu leaves and simmer for an additional 2 minutes until the greens are wilted but still vibrant.

8. 8

   Adjust seasoning with salt to taste and serve immediately with pounded yam or fufu for the authentic experience.