Shaki nigerian food

Tripe is a type of edible lining from the stomachs of various farm animals. Most shaki nigerian food is from cattle, pigs and sheep. Rumen beef tripe, stomach chamber 1. Reticulum beef tripe, stomach chamber 2.

Omasum beef tripe, stomach chamber 3. Abomasum beef tripe, stomach chamber 4. Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as paunch, pig bag, or hog maw.

Percentages are roughly approximated using US recommendations for adults. Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off. It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers’ shops.

The task of dressing the tripe is usually carried out by a professional tripe dresser. Dressed tripe was a popular, nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century. It remains a popular dish in many parts of continental Europe such as Portugal, Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, is tripes à la mode de Caen. The most beloved and celebrated dish in the city of Porto and surrounding areas, in Portugal, is ‘tripas à moda do Porto’, a tripe stew made with white butter beans, carrots, paprika and chouriço. Tripe is eaten in many parts of the world. Tripe soup is made in many varieties in the Eastern European cuisine.

Andouille — French poached, boiled, and smoked cold tripe sausage. Andouillette — French grilling sausage, including beef tripe and pork. Bak kut teh — a Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat, and ribs. Bao du — Chinese quick-boiled beef or lamb tripe. Bumbar — Bosnian dish where the tripe is stuffed with other beef parts.

Caldume — a Sicilian stew or soup. Callos a la Madrileña — Spanish tripe dish cooked with chorizo and paprika. Callos con garbanzos — Spanish tripe dish cooked with chickpea, chorizo, and paprika. Cap i pota — Catalan tripe dish. Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables. Chakna — Indian spicy stew of goat tripe and other animal parts. Ciorbă de burtă — Romanian special soup with cream and garlic.

Cow foot soup — Belizean dish of seasoned, tenderly cooked cow tripe and foot, plus aromatic and ground vegetables with macaroni in a rich glutinous soup. Libyan kidney bean soup with tripe. Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver, and ground beef, lamb, or goat fried in clarified and spiced butter with garlic, parsley, and berbere. Fileki or špek-fileki — Croatian tripe soup.

Flaczki or flaki — Polish soup, with marjoram. Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue. Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador.

Guiso de panza — Bolivian tomato-based stewed tripe. Gulai babat — Indonesian Minang tripe curry. Guru — Zimbabwean name for tripe, normally eaten as relish with sadza. Haggis — Scottish traditional dish made of a sheep’s stomach stuffed with oatmeal and the minced heart, liver, and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.