Assorted Meat Pepper Soup
Shaki (cow tripe), beef chunks and beef kidney come together in this beef — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Wash the shaki, beef and kidney thoroughly, rubbing the tripe with salt to clean it, then cut everything into bite-sized pieces. Keep the liver separate, as it cooks much faster than the other meats.
- Place the shaki in a pot first, as it is toughest, cover with water, add half the chopped onion, one seasoning cube and a little salt, and boil for about 20 minutes.
- Add the beef and kidney to the pot and continue simmering, topping up with hot water as needed, until all the meats are tender, roughly another 25 to 30 minutes.
- Meanwhile, toast the ehu seeds lightly in a dry pan and grind them with the pepper soup spice into a fine powder for the freshest aroma.
- Stir the ehu mixture, ground crayfish, thyme, remaining onion, blended scotch bonnet and the second seasoning cube into the pot, then add enough hot water to make a brothy soup and simmer for 10 minutes.
- Add the diced liver and cook gently for just 5 to 7 minutes until it is firm and cooked through but still tender, taking care not to overcook it.
- Taste and adjust the salt and heat, stir in the torn scent leaves, simmer for 1 more minute, then serve the pepper soup hot in bowls.
You'll use: Pan · Large pot · Saucepan · Blender
Tips & common questions
How long does Assorted Meat Pepper Soup take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Assorted Meat Pepper Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Assorted meat pepper soup at Lagos Island.jpg by bob walker, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.