Pepper soup
There are many variations of this dish based on whether prepared with meat, chicken or fish. Traditionally this soup is prepared with fish or with goat meat or unusual cuts of meats (e.g. cow feet, tripe, etc). It is very spicy and not for the faint-hearted; it’s not called pepper soup for nothing. I had been fighting a flu for over a week and I decided to make some pepper soup to give my cold the boot! However, I don't need an excuse to break out some pepper soup, it can be quite addictive...
Ingredients
1 - 1 1/2 lb Choice of meat (This recipe uses beef. Tripe is optional)
1/2 tsp White Pepper
1/8 tsp Turmeric
1/2 tsp Ground Thyme
1/2 tsp Garlic powder
Salt to taste
1 Beef Bouillon cube (For chicken pepper soup use chicken cubes, and for fish use seafood/chicken cubes)
1 tsp Vegetable Oil (I use Canola)
1/4 Red Onion
2 -3 tsp Pepper soup dried spice mixture (more can be added depending on desired heat level)
Directions
Wash and clean the meat thoroughly and allow excess water to drain in a colander.
If using tripe, try this trick to remove the strong smell it has when raw. Soak in a mix of lemon juice and vinegar in equal parts for at least 15 minutes. Rinse thoroughly, at least 3 times and drain.
Cut beef into small pieces to allow quick cooking and remove the need for cutting the meat while eating.
Marinate the beef in the mix of the following spices: White pepper, turmeric, Ground Thyme, Garlic Powder, a pinch of salt. Allow the beef to marinate for at least 15-30 minutes.
Take about a quarter of a red onion, peel and chop into pieces (mind your eyes), for creating the beef broth.
Put a generous amount of water in a deep pot, at least about half-way full of water. Bring the water to boil and then add the onions, bouillon cubes and tripe. Do the same in a different pot for the tripe.
Allow the beef to cook for about 15 minutes and remove the beef with a slotted spoon and set aside. The broth will serve as the soup base.
Tripe takes longer to cook and be soft, so boil the tripe separately for about 20-30 minutes.
Once the tripe is done, remove it from the pot with a slotted spoon and set aside. Toss out the broth from the tripe. It is very important that you don’t use the broth from the tripe for the soup.
Return the beef broth to boil and add a teaspoon of oil and the pepper soup spices in a teaspoon at a time. Add more according to your tolerance for heat. Be very careful with this spice, a little can go a very long way.
Once the broth has reached the level of spiciness you want, put in the beef and the tripe and whatever other meats you want to the broth. Allow this to simmer on low heat for another 15 minutes.
Add a pinch of salt as needed only, and stir in. Turn off the heat, and serve the pepper soup. Mind your tongue and keep tissues handy!
Note: With fish/ or seafood pepper soup, do not boil the fish/seafood in water to create a broth. If you can, get seafood broth at the grocery store and use a little (about 1/2 a cup for taste); then fill the pot half-way with just water, otherwise just use water. Add chicken/seafood bouillon cubes, the pepper soup spice, and oil. Once you have the desired heat level you want, then add the marinated fish/seafood. Generally for this recipe, fish doesn’t really need any marinating. Fish and other seafood absorb all the flavor of the soup fairly quickly. Add salt to taste. To prevent the fish from breaking up, cook over medium heat for about 5 minutes.
Tip: Don’t drink water in between sips of the soup, it only makes each subsequent sip even more intense than the last. Take time in between sips to allow your tongue to cool off on its own. When you’re finished with your soup, and then have all the water you want.
Also some people do enjoy pepper soup with boiled yam. It also helps balance out the heat from the soup.
Marinating allow flavors to infuse the meat
Drain the tripe after cleaning and rinsing thorougly
Season the tripe and allow to marinate as with the beef
Chop onion to boil with meats
Remove boiled beef from the broth and set aside
Tripe boiling with onions
Retain beef broth and add water to fill the pot half-way to the top
Add the pepper soup spice to the broth
Add the beef and tripe to the broth and allow to simmer for a few minutes until it is ready to eat
Serve and enjoy! Mind your mouth...
