Tripe is meat, got from edible linings of a ruminant. It could be goat, cow or any farm animal. Tripe is either bleached or unbleached. Bleached is when the tripe has been soaked in chlorine solution to remove impurities and worms or flukes.

There are four kinds of beef tripe:

  • The Rumen (flat tripe)
  • The Reticulum ( pocket tripe)
  • The omasum (bible).
  • Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.

In Nigeria tripe meat is called shaki. It is used to cook many delicious dishes in Nigeria. You buy Tripe or shaki straight from the butcher and it is not bleached. l was at the abattoir the other day and I saw the butcher get the tripe off a slaughtered cow it was full of small pink worms. In Nigeria, tripe is not processed so one has to be very careful eating tripe meat. These small pink worms or fluke are found mainly in the hairy tripe.

Cleaning shaki before cooking is very important. To clean your shaki which is unbleached you need vinegar and salt. Rub the shaki with salt and rinse with vinegar Scrape the entire surface of the shaki. Repeat this process until it is clean. Finally rinse with water. Then cook the shaki in salted water for 10 minutes and throw out the water. The shaki is now ready to be used .

So the next time you order for shaki pepper soup ask yourself…….was it cleaned properly?

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