Goat “three-way” soup

Directions

1. Combine the meat in a bowl with 1 onion, the pepper, salt and 2 Maggi cubes an allow to marinate for 1 hour. In the meantime marinate the tripe with salt and baking powder for 1 hour.

2. Add the goat feet to a large pan, cover with water and bring to a boil. Cook for about an hour, or until the feet are tender then drain and cover with fresh water, setting them aside until needed.

3. When the tripe has marinated, add it and the marinade to a large pot, cover with water then bring to a boil, cover and simmer for about 90 minutes or until the tripe is tender (the baking powder will help tenderize it). Set aside to cool.

4. Add 4 of the chilies to a pestle and mortar along with 1/2 the remaining onion and pound to a paste. Then add the tomatoes, the remaining cubes and a little salt and pound to a smooth paste.

5. Add oil to a pan and fry the remaining onion and garlic until soft (about 6 minutes) then add the chili and tomato paste along with the marinated meat (and its marinade). Fry for about 6 minutes then drain the tripe and add this to the pot along with the tomato purée and the drained feet.

6. Add enough water to cover everything then bring to a boil, add the whole chilies and reduce the mixture to a simmer and cook, covered, until the meat is tender (about 90 minutes). Top-up the water if needed and allow the stew to thicken to your desired consistency. Serve ladled into bowls and served with rice.

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