Mullah Weka, cooked with Kamunia | How to Cook Dry Okra & Beef Tripe Soup 🇸🇸🇸🇩

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner and easier to find.

dry okra

🥗Healthier: fresh okra

💰Cheaper: frozen okra

Fresh okra offers better texture, while frozen is more accessible.

Heat vegetable oil in a large pot and start frying the onions until they begin to brown.

In a separate pot, boil diced beef with a bit of onion, a teaspoon of oil, and half a teaspoon each of vea and coriander powder for 25 to 30 minutes until cooked.

Turn off the heat and wait for the tripe to cook separately as it takes longer.

Once the onions start browning, add the beef honeycomb tripe to the pot.

Add veetta, chicken stock, coriander powder, black pepper, and a cinnamon stick to the tripe.

Top up with water, mix to combine, and cook for 40 to 45 minutes until the tripe softens.

Add the cooked beef, garlic paste, and cumin powder, allowing 5 minutes for the flavors to blend.

Adjust the water level, then add half of the dry okra and blend it into the soup.

Once well blended, add the remaining okra and blend it in until there are no lumps left.

Adjust salt to taste, let it blend in, and then turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary