Honeycomb Tripe (shaki)

Description

Honeycomb Tripe (Shaki) is the textured beef stomach lining prized in Nigerian cooking for the way it soaks up pepper soup spices and holds a satisfying chew — a must for a proper pot of nkwobi or pepper soup.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Season generously with salt, pepper, ginger, garlic, stock cube and spices.
• Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew.
• For pepper soup, use a blend of uziza, uda, ehuru and chilli.

Storage

• Keep frozen at -18°C until ready to cook.
• Defrost in the fridge, cook within 24 hours of thawing.
• Reach a minimum internal temperature of 75°C before serving.

Frequently asked

Is this meat halal?

Yes — this product is halal-certified. The certification is displayed on the pack.

How do I defrost it safely?

Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.

What's the best African dish for this cut?

Honeycomb beef tripe is the classic choice for pepper soup, nkwobi and ofada stew.