A luxury version featuring shaki (tripe), cow skin (ponmo), beef, and dry fish for complex textures.
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Season the beef, shaki, and ponmo with onions, bouillon, and salt; pressure cook with minimal water until tender but firm.
Soak the dry fish in hot salted water for 10 minutes, clean thoroughly to remove grit, and set aside.
In a separate dry pot, melt the palm oil on low heat; do not bleach. Add the ground ogbono and stir until completely dissolved into a smooth paste.
Gradually add the concentrated meat stock to the oil-ogbono mixture, whisking continuously to prevent lumps and activate the 'draw' elasticity.
Incorporate the cooked meats, dry fish, blended peppers, and ground crayfish into the pot; stir gently to combine.
Add the iru and bitter leaves, then simmer on low-medium heat for 15 minutes, allowing the flavors to meld and the soup to thicken.
Adjust the consistency with a little hot water if too thick, then fold in the shredded ugu leaves.
Simmer for an additional 2 minutes until the greens are bright but cooked, then remove from heat to serve.
