Frozen Honeycomb Tripe Shaki 3kg

Description

Frozen Honeycomb Tripe Shaki ccommonly known as “Shaki” or “Saki” in Nigerian cuisine, is a popular ingredient used in a variety of traditional Nigerian dishes. Tripe refers to the edible lining of the stomach of cows or oxen.
In Nigeria, Frozen Honeycomb Tripe Shaki is widely available in grocery stores and markets. It is often sold pre-cleaned and frozen, making it convenient for storage and later use.
To prepare Frozen Honeycomb Tripe Shaki (Shaki/Saki), it typically requires thorough cleaning and cooking to ensure tenderness and remove any residual odor. Here’s a general process for preparing frozen beef or ox tripe:

Thawing: If the tripe is frozen, allow it to thaw in the refrigerator overnight or follow the package instructions for thawing.
Cleaning: Rinse the thawed tripe thoroughly under cold running water. Use a brush to scrub off any dirt or debris. Some people prefer soaking the tripe in a mixture of water and vinegar or lemon juice for additional cleaning.
Boiling: Place the cleaned tripe in a large pot and cover it with water. Add some aromatics and seasonings such as onions, garlic, bay leaves, and spices like thyme or curry powder. Bring the water to a boil and simmer for about 1 to 2 hours or until the tripe becomes tender. Skim off any foam that rises to the surface.
Further Preparation: Once the Frozen Tripe (Shaki / Saki) is tender, it can be used in various Nigerian dishes. It is often sliced or chopped into smaller pieces and added to stews, soups, or sauces. Popular Nigerian dishes that use tripe include peppersoup, ogbono soup, and various traditional soups like “Abula” (a combination of okra and ewedu soup).

Storage Frozen Honeycomb Tripe Shaki
For future consumption, verify that the product is still frozen when it arrives to you and put it in the freezer immediately. For immediate consumption please defrost fully and cook.

Keep frozen at -18°C
Defrost completely before cooking
Cook thoroughly before consumption
Never refreeze a thawed product

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