Goat Intestine Pepper Soup

goat intestines

🥗Healthier: chicken intestines

💰Cheaper: pork intestines

Chicken intestines are leaner and more accessible, while pork intestines are often less expensive.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile, while vegetable oil is more budget-friendly.

Cut the liver into smaller pieces.

Cut the tripe into smaller pieces, removing the black turtles for a cleaner look.

Cut the heart and lungs into smaller pieces.

Cut the kidney into smaller pieces.

Pour water into a pot and bring it to a boil.

Add salt to the boiling water and pour some over the goat intestines.

Add the liver to the boiling water with salt and boil for about 2 minutes to remove impurities.

Remove the liver and set it aside.

Add the long intestines to the boiling water with salt and boil for a short time, then rinse them.

Wash all of the intestines thoroughly.

Pour the cleaned intestines into a pot.

Add onion powder, seasoning cubes, and salt to the intestines and mix well.

Cover the pot and let it cook in its own juices.

Blend bell peppers, onion, scotch bonnet chili pepper, and crayfish with some water until smooth.

Check on the intestines after 25 minutes; they should be soft and have produced juice.

Add the blended pepper mixture to the pot along with more water to achieve desired consistency.

Stir the mixture and add an additional seasoning cube to adjust the taste.

Add mint leaves and utazi leaves to the pot and stir them in.

Cover the pot and let it cook for another 2 minutes to allow the leaves to infuse their flavor into the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens