Beef offals, often considered a delicacy in various cultures, hold a special place in Nigerian cuisine. These nutrient-rich parts of the cow, including the tripe, liver, oxtail, heart, intestines, kidneys, and tongue, are not only flavorful but also packed with essential nutrients. In this post, we'll explore the different types of beef offals, learn how to clean and prepare them properly, and delve into some traditional Nigerian recipes that showcase their versatility. We'll also discuss the health benefits of each type of offal, helping you understand why they might be a valuable addition to your diet.
Types of Beef Offals
Tripe (Shaki)
Tripe, known as Shaki in Nigeria, is the stomach lining of a cow. It's popular in dishes like Pepper Soup and assorted meat stews due to its chewy texture.
Liver
The liver is a powerhouse of nutrients, packed with iron and vitamins A and B12. It's often sautéed with onions and spices or used to enrich sauces.
Heart
The heart is a lean muscle that tastes somewhat like steak when cooked. It's used in kebabs and stews.
Kidneys
Kidneys have a strong, distinctive flavor and are typically used in pies, fried rice or stewed with gravy.
Tongue
Beef tongue is tender and rich, often sliced and served in sauces or made into sandwiches after being boiled and peeled.
Oxtail
Oxtail refers to the tail of the cow and is known for its gelatinous texture when cooked. It's a flavorful cut that's often slow-cooked in stews, soups, and braises to render it tender.
Intestines
Beef intestines, also called "roundabout" in Nigeria, are a traditional ingredient in many African dishes. They require thorough cleaning before cooking and are known for their unique, somewhat rubbery texture. They're often used in dishes like Suya (a type of skewered meat), stews, and soups, where they absorb the flavors of the broth or sauce.
BEEF TRIPE:
Cleaning Beef Tripe:
To clean beef tripe before cooking, here's a detailed process:
- Rinse the tripe under cold water to remove any loose debris.
- Rub the tripe all over with rock salt then rinse it with vinegar. Repeat this process until there are no visible impurities.
- Use a clean toothbrush to pry any dirt out of the crevices of honeycomb tripe.
- Scrape the entire surface of the tripe with a long sharp knife to remove any imperfections.
- Rinse the tripe several times with water to ensure it's completely clean.
- Par-boil the cleaned tripe in a pot of salted water for 10 to 15 minutes to remove any residual smell and to tenderize it.
Health Benefits:
Beef tripe is a nutritious food that offers several health benefits:
- Protein: A good source of lean protein, essential for muscle repair and growth.
- Vitamins: Rich in B vitamins, including B12, which is crucial for cellular energy production and preventing anemia.
- Minerals: High in selenium, zinc, and iron, supporting immune function and blood health.
- Low in Fat: Offers a leaner protein option compared to other meats, beneficial for weight management.
- Collagen: A great source of collagen, which is beneficial for digestive health and maintaining a healthy gut.
Assorted Meat Pepper Soup:
Ingredients:
- 500g beef tripe, cleaned and cut into bite-sized pieces
- 300g other assorted meats (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons pepper soup spice mix
- 1 teaspoon ground crayfish
- 1 teaspoon ground ehu seeds (calabash nutmeg)
- 1 teaspoon ground uziza seeds (optional)
- 2 scotch bonnet peppers, finely chopped
- Salt to taste
- 2 beef bouillon cubes
- Fresh scent leaves (or parsley), chopped
- 4 cups water
Instructions:
- Prepare the beef tripe as described above and place it in a pot.
- Add the chopped onions, minced garlic, salt, and bouillon cubes. Cover with water and bring to a boil.
- Reduce the heat and simmer until the tripe starts to become tender, about 1 hour.
- Add the pepper soup spice mix, ground crayfish, ehu seeds, uziza seeds, and scotch bonnet peppers. Stir well.
- Continue to cook on low heat until the tripe is completely tender and the flavors have melded together, about 30 minutes more.
- A few minutes before turning off the heat, add the chopped scent leaves and let them infuse into the soup.
- Serve hot as a comforting soup or with a side of boiled yams or plantains.
BEEF TONGUE
Cleaning Beef Tongue:
To properly clean beef tongue before cooking, you can follow these steps:
- Rinse the tongue under cold water to remove any surface blood or impurities.
- Boil the tongue in hot water for 5-10 minutes until the white stuff separates from the meat.
- Scrape off the white stuff with a knife and your hands, being careful not to injure yourself.
- Put the tongue back in the water for a few minutes to soften the remaining white stuff.
- Scrape off the rest of the white stuff and rinse the tongue in hot water.
- Dry with paper towels, cut into small bite sizes, and it's ready to be cooked.
Health Benefits:
Beef tongue is a nutrient-rich food that offers several health benefits:
- High in Protein: Essential for muscle repair and growth.
- Rich in Vitamins: Particularly high in vitamin B12, which is crucial for cellular energy production.
- Iron: Contains iron which is important for blood health.
- Choline: Provides choline, an essential nutrient for liver function and overall health.
- Zinc and Selenium: Offers zinc and selenium, which are important for immune function and overall well-being.
Peppered Beef Tongue Recipe:
Ingredients:
- 1 beef tongue, cleaned and cut into bite-sized pieces
- ½ bulb of onions, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of Spice Tribe Chile blend (or a mix of cayenne pepper, ginger, paprika, and onion powder)
- 2 Maggi cubes (or beef bouillon cubes)
- 1 teaspoon of salt
- Water, as needed
Instructions:
- Prepare the beef tongue as described above and add to a clean pot.
- Add the onions, garlic, Spice Tribe Chile blend, Maggi cubes, and salt.
- Add water until well over the meat, cover, and cook until very tender.
- Strain and set aside the cooked tongue.
- In a separate pan, prepare a pepper sauce with blended tomatoes, onions, bell peppers, and hot peppers.
- Add the cooked tongue to the pepper sauce and simmer until the flavors meld together.
- Serve hot as a spicy appetizer or side dish.
BEEF HEART:
Cleaning Beef Heart:
To clean beef heart properly before cooking, here's what you need to do:
- Rinse the heart under cold water to remove any excess blood and debris.
- Trim off any excess fat and connective tissue from the outer surface of the heart.
- Slice the heart open and remove any remaining blood clots or membranes from the inside.
- Soak the heart in a mixture of water and apple cider vinegar for up to 24 hours to help tenderize the meat and neutralize any strong odors.
- After soaking, rinse the beef heart under cold running water again to remove any excess salt or vinegar.
- Pat it dry with paper towels before cooking.
Health Benefits:
Beef heart is a nutritious organ meat with several health benefits:
- Rich in Coenzyme Q10 (CoQ10): Vital for energy production and heart health.
- High in Protein: Contains all essential amino acids needed for muscle repair and growth.
- Loaded with B Vitamins: Including B12, which is essential for brain health and energy levels.
- Iron: Provides iron, which is important for blood health.
- Collagen and Elastin: Contains more than double the elastin and collagen than other cuts of meat, which are beneficial for skin and joint health.
Nigerian Beef Heart Kebabs (Suya) Recipe
Ingredients:
- 500g beef heart, cleaned and cut into 1-inch cubes
- 2 tablespoons groundnut oil (or any vegetable oil)
- 1 tablespoon suya spice (a blend of ground peanuts, paprika, ginger, garlic powder, and cayenne pepper)
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- 1 small onion, thinly sliced
- 1 ripe tomato, thinly sliced
- Skewers (if wooden, soaked in water for at least 30 minutes)
Marinade:
- 2 tablespoons suya spice
- 1 tablespoon groundnut oil
- Salt to taste
Instructions:
- Prepare the beef heart by cleaning it as described in the previous messages.
- In a bowl, mix the suya spice, ground ginger, garlic powder, cayenne pepper, and salt with the groundnut oil to create the marinade.
- Toss the beef heart cubes in the marinade until they are well coated. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat.
- Thread the marinated beef heart cubes onto the skewers.
- Grill the kebabs, turning occasionally, until they are cooked to your desired level of doneness, about 10-12 minutes for medium.
- Serve the kebabs hot, garnished with the sliced onions and tomatoes on the side.
BEEF KIDNEY
Cleaning Beef Kidney:
To properly clean beef kidney before cooking, you can follow these steps:
- Rinse the kidney under cold water to remove any surface blood or impurities.
- Slice the kidney open and remove any fat and the white core from the center.
- Soak in a mixture of water, vinegar, and salt for at least 2 hours to help remove any strong odors.
- Drain and rinse the kidney pieces thoroughly under running water.
- Pat dry with paper towels before cooking.
Health Benefits:
Beef kidney is a nutrient-rich food that offers several health benefits:
- High in Protein: Essential for muscle repair and growth.
- Rich in Vitamins: Particularly high in vitamin B12, which is crucial for cellular energy production.
- Iron: Contains iron which is important for blood health.
- Selenium: Provides selenium, an antioxidant that plays a critical role in maintaining a healthy immune system.
- Low in Fat: Offers a leaner protein option compared to other meats.
Nigerian Kidney Fried Rice Recipe:
Ingredients:
- 500g beef kidney, cleaned and cut into small cubes
- 4 cups long-grain parboiled rice
- 1 cup chicken or beef stock
- 1 large onion, finely chopped
- 2 carrots, diced
- 1 cup green peas
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon thyme
- Salt to taste
- 2 beef bouillon cubes
- Fresh parsley, chopped (for garnish)
Instructions:
- Start by cleaning the kidney: Rinse under cold water, slice open, remove fat and white tissues, soak in saltwater or vinegar, then rinse thoroughly.
- Parboil the rice according to package instructions until it's just undercooked, then drain and set aside.
- In a large wok or frying pan, heat the vegetable oil over medium heat. Add the kidneys and stir-fry until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add a bit more oil if needed, and sauté the onions and garlic until fragrant.
- Add the diced carrots and cook for about 2 minutes before adding the green peas and bell peppers. Stir-fry the vegetables for another 3-4 minutes.
- Stir in the curry powder, thyme, and crumbled bouillon cubes until the vegetables are well coated.
- Add the parboiled rice to the pan with the vegetables and stir to combine. Pour in the stock to moisten the rice and adjust the seasoning with salt.
- Allow the rice to cook on low heat, stirring occasionally, until it is completely cooked and the flavors have melded together, about 5-7 minutes.
- Return the cooked kidneys to the pan, mix well with the rice, and let it heat through.
- Garnish with fresh parsley before serving.
BEEF LIVER:
Cleaning Beef Liver:
To clean beef liver before cooking, follow these steps:
- Rinse the liver under cold running water to remove any surface blood or impurities.
- Trim away any veins, connective tissues, and the thin outer membrane.
- Soak in milk or lemon juice for a few hours to neutralize strong flavors.
- Pat dry with a kitchen towel before cooking.
Health Benefits:
Beef liver offers:
- Iron: for healthy blood, with 4 milligrams in a 3-ounce serving, providing half of the recommended daily amount for men and one-fifth for women.
- Protein: for strong muscles, with a 3-ounce serving providing 17 grams of protein.
- Vitamin A: for better vision, with one serving meeting the body’s daily needs.
- B vitamins: for energy and healthy development.
Nigerian Beef Stew with Liver Recipe
Ingredients:
- 500g beef, cut into chunks
- 250g beef liver, cut into bite-sized pieces
- 4 large tomatoes, blended
- 2 red bell peppers (tatase), blended
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2 scotch bonnet peppers (ata rodo), blended
- 100ml canola oil
- 2 beef bouillon cubes
- Salt to taste
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Water, as needed
Instructions:
- Season the beef chunks and liver with salt, curry powder, thyme, and nutmeg.
- In a pot, add the seasoned beef and liver, cover with water, and bring to a boil. Cook until tender.
- Blend the tomatoes, red bell peppers, and scotch bonnet peppers to a smooth puree.
- In another pot, heat the canola oil over medium heat. Add the chopped onions, garlic, and ginger, and sauté until fragrant.
- Pour the blended tomato mixture into the pot with the onions and cook until the oil begins to separate from the sauce.
- Add the boiled beef and liver, including the stock from boiling the meat.
- Crumble in the beef bouillon cubes and adjust the seasoning with salt if needed.
- Let the stew simmer on low heat for about 20 minutes, or until the oil floats on top and the stew is well-cooked.
- Serve your Nigerian Beef Stew with liver hot, accompanied by white rice, yam, or plantains.
OXTAIL
Cleaning Oxtail:
To clean oxtail before cooking, follow these steps:
- Soak the oxtail in a mixture of water and vinegar to help loosen any dirt.
- Trim away excess fat and any unwanted parts.
- Rinse the oxtail under cold running water.
- Rub with lime or lemon juice to disinfect and remove any lingering smell.
- Scrub with the lime peel or zest to ensure thorough cleaning.
- Rinse again and pat dry before cooking.
Health Benefits:
Oxtail is a nutritious choice, offering:
- A rich source of protein for muscle repair and growth.
- High levels of iron, which is essential for creating hemoglobin.
- An abundance of B vitamins, particularly B12 and folate, supporting various bodily functions.
- Collagen, which promotes healthy skin, hair, and nails.
NIGERIAN OXTAIL STEW RECIPE
Ingredients:
- 1.5 kg oxtail, cut into chunks
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 3 large tomatoes, blended
- 2 red bell peppers, blended
- 2 scotch bonnet peppers, blended
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 3 tablespoons vegetable oil
- Salt to taste
- 2 beef bouillon cubes
- Water, as needed
Instructions:
- Clean the oxtail in a mixture of water and vinegar, then season with salt and pepper.
- In a large pot, heat the vegetable oil and brown the oxtail pieces on all sides.
- Add the chopped onions and minced garlic to the pot and sauté until translucent.
- Stir in the blended tomatoes, bell peppers, scotch bonnet peppers, and tomato paste. Cook for about 10 minutes until the mixture thickens.
- Add thyme, curry powder, bay leaves, salt, and bouillon cubes. Mix well.
- Pour in enough water to cover the oxtail and bring to a boil. Reduce the heat, cover, and simmer for about 2-3 hours or until the oxtail is tender.
- Adjust the seasoning if necessary and continue to cook until the stew reaches your desired consistency.
- Serve hot with rice, plantains, or your choice of side.
BEEF INTESTINES:
How to Clean Beef Intestine:
To clean beef intestine, you can:
- Rinse under cold water to remove any surface debris.
- Rub with salt to help dislodge impurities.
- Soak in vinegar to disinfect and further clean.
- Scrape with a knife to remove any stubborn residue.
- Boil in salted water for a few minutes, then rinse thoroughly.
Health Benefits of Beef intestines:
- A good source of high-quality protein.
- Essential nutrients like vitamin B12, iron, magnesium, selenium, and zinc.
- Collagen, beneficial for digestive health and maintaining a healthy gut.
ASSORTED MEAT PEPPER SOUP WITH BEEF INTESTINES:
Ingredients:
- 500g beef intestine, cleaned and cut into bite-sized pieces
- 300g other assorted meats (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons pepper soup spice mix
- 1 teaspoon ground crayfish
- 1 teaspoon ground ehu seeds (calabash nutmeg)
- 1 teaspoon ground uziza seeds (optional)
- 2 scotch bonnet peppers, finely chopped
- Salt to taste
- 2 beef bouillon cubes
- Fresh scent leaves (or parsley), chopped
- 4 cups water
Instructions:
- Begin by thoroughly cleaning the beef intestine with salt and vinegar, then rinse.
- Place the cleaned beef intestine in a pot, add chopped onions, minced garlic, salt, and bouillon cubes. Cover with water and bring to a boil.
- Reduce the heat and simmer until the intestines start to become tender, about 1 hour.
- Add the pepper soup spice mix, ground crayfish, ehu seeds, uziza seeds, and scotch bonnet peppers. Stir well.
- Continue to cook on low heat until the intestines are completely tender and the flavors have melded together, about 30 minutes more.
- A few minutes before turning off the heat, add the chopped scent leaves and let them infuse into the soup.
- Serve hot as a comforting soup or with a side of boiled yams or plantains.
Rounding Off…
Remember, the key to delicious offals is thorough cleaning and proper preparation, so take your time to do it right. Have you tried any of these recipes, or do you have any tips on preparing beef offals? Share your experiences in the comments below! We’d love to hear from you and learn from your cooking adventures. Do not forget to visit mysasun.com to start placing your orders for the freshest beef offals and other African groceries. See you next time!