Goat Meat Pepper Soup
This recipe is featured in A Soup for Special Times: Goat Meat Pepper Soup
- Servings Makes 4 servings
- 2 pounds goat meat (any cut, with bone or without), cut into bite-sized pieces
- 1 pound beef tripe, cut into bite-sized pieces
- 1 whole onion, chopped
- 2 tablespoons concentrated beef stock
- 2 teaspoons pepper soup spice* or seasoning substitute
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon Nigerian ground red pepper*
- 1 teaspoon dried crawfish*
- 1 teaspoon salt, or as needed
- ½ teaspoon utazi leaves*
*Available in international or African markets and online.
1. Place the goat meat and tripe in a large pressure cooker (see Note) and fill pot with water to the top of the meat. Place over medium heat until pressurized, and cook for 30 minutes. Allow pot to cool until it can be opened.
2. Add the onion, concentrated beef stock, pepper soup spice, cayenne, thyme, Nigerian pepper, dried crawfish, and salt. Stir, and check for tenderness. If the meat needs more tenderizing, cook under pressure for another 15 minutes. If the meat is tender, cover and simmer without pressure.
3. Add utazi leaves and adjust salt as needed. Simmer for 5 minutes, and serve.
Note: Goat meat is most efficiently tenderized by cooking quickly in a pressure cooker, but it may also be cooked until tender on a stovetop or in a slow cooker, about 4 hours.