BEEF INTERNAL SOUP

Check dried codfish for saltiness. If very salty it may need to be soaked overnight, in which case eliminate salt from recipe. Liberian soups are unlike most soup dishes and are often a combination of meats, fish, and vegetables ultimately combined in one pot. With less water they may be served as main dishes. Other vegetables such as okra and string beans may be added.

1 Ib. STEW BEEF, cut in ½ inch dice

½ lb. TRIPE, cut in small pieces (optional)

1 6-oz. can TOMATO PASTE

1 Tbs. SALT

1 tsp. COARSE RED PEPPER

1 tsp. BLACK PEPPER

½ Ib. FRESH TOMATOES, cut in ½-inch squares

1 quart WATER

½ Ib. ONIONS, thinly sliced

½ Ib. DRIED CODFISH, cut in small pieces

2 quarts WATER

1 large SMOKED FISH (herring, mackerel, whitefish, etc.)

In a 1 gallon pot combine stew beef, tripe, tomato paste, salt, red pepper, black pepper, fresh tomatoes and 1 quart water. Simmer for one hour or until meat is tender. In another 1 gallon pot combine onions and dried codfish in 2 quarts water. Simmer until fish is tender. Combine fish and meat and simmer slowly for 20 minutes. Debone 1 large smoked fish (herring, mackerel, whitefish, etc.). Add to soup and cook 10 minutes longer. Correct the seasonings to your taste. Serve with rice or Foo-foo.

Yield : 3 quarts soup

country : Liberia

course : soup

source : The African Cookbook / Bea Sandler