Beef Internal Soup

Liberian Beef Internal Soup with Tomatoes and Black Pepper

Region / culture: Liberia | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Beef Internal Soup is a hearty and flavorful dish that combines the richness of beef with the unique taste of tripe and smoked fish, creating a symphony of flavors that is both comforting and satisfying. This recipe is perfect for those who appreciate the depth of flavor that comes from slow-cooking and the combination of various meats. Whether you're looking to explore traditional dishes from around the world or simply want to try something new and exciting, Beef Internal Soup is sure to impress.

History

The origins of Beef Internal Soup can be traced back to various cultures that have long utilized every part of the animal in their cooking practices. This ethos of minimizing waste and maximizing flavor has led to the creation of numerous traditional dishes that celebrate the less commonly used cuts of meat, such as tripe. Over time, these practices have evolved into recipes like Beef Internal Soup, which combines these principles with local ingredients and flavors to create a dish that is both nutritious and delicious.

Ingredients

1 lb stew beef, cut into 0.5 inch dice
0.5 lb (227 g) tripe, cut into small pieces (optional)
1 6 oz (170 g) can tomato paste
1 tbsp salt
1 tsp coarse red pepper
1 tsp black pepper
0.5 lb fresh tomatoes, cut into 0.5 inch squares
1 qt (946 ml) water

How to prepare

Simmer for one hour or until the meat is tender.
In another 1-gallon pot:
Combine: 0.5 lb onions, thinly sliced.
0.5 lb dried codfish, cut into small pieces.
2 qt (1.89 liter) water.
Simmer until the fish is tender.
Combine the fish and meat and simmer slowly for 20 minutes.
Debone 1 large smoked fish (herring, mackerel, whitefish, etc.).
Add to the soup and cook for 10 minutes longer.
Correct the seasonings to your taste.
Serve with rice or foo-foo.

Variations

There are several ways to vary this recipe to suit different tastes or dietary needs:
For a less fatty version, use lean cuts of beef and reduce the amount of smoked fish.
Add vegetables such as carrots, celery, or bell peppers for extra flavor and nutrition.
For a spicier soup, increase the amount of red pepper or add fresh chili peppers.

Cooking Tips & Tricks

To ensure the best results when making Beef Internal Soup, consider the following tips and tricks:

- Slow cook the beef and tripe to tender perfection. This process allows the flavors to meld together and the meats to become incredibly tender.

- Use fresh tomatoes for a brighter flavor, but canned tomatoes can work in a pinch.

- Adjust the amount of red and black pepper to suit your taste for spiciness.

- Don’t skip the simmering step after combining the fish and meat; it’s crucial for developing the soup’s depth of flavor.

Serving Suggestions

Beef Internal Soup is traditionally served with rice or foo-foo (a dough made from boiled and ground plantain, cassava, or yams), which complements the rich flavors of the soup and makes for a more substantial meal. It can also be enjoyed with a side of crusty bread for dipping.

Cooking Techniques

The key cooking technique for Beef Internal Soup is simmering. This slow-cooking process allows the flavors to develop fully and the meats to become tender. It’s important to maintain a gentle simmer and avoid boiling, as this can toughen the meats and diminish the soup’s flavor.

Ingredient Substitutions

If tripe is not available or desired, it can be omitted or replaced with additional beef or another type of offal, such as kidney.

- Smoked fish can be substituted with fresh fish, though the flavor profile will change.

- Tomato paste can be replaced with fresh or canned tomatoes adjusted for volume.

Make Ahead Tips

Beef Internal Soup can be made ahead of time and often tastes even better the next day as the flavors continue to meld. Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Beef Internal Soup in a deep bowl, garnished with fresh herbs such as parsley or cilantro for a pop of color and freshness. A side of lime wedges can also be offered, allowing guests to adjust the acidity to their liking.

Pairing Recommendations

This rich and hearty soup pairs well with light, crisp white wines such as Sauvignon Blanc or a dry Riesling, which can help cut through the richness of the dish. For non-alcoholic options, consider a sparkling water with a squeeze of lime to refresh the palate.

Storage and Reheating Instructions

Store leftover Beef Internal Soup in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the desired amount to a pot and warm over medium heat until heated through. Avoid boiling to maintain the texture of the meats.

Nutrition Information

Calories per serving

The calorie content of Beef Internal Soup will vary depending on the specific ingredients and their proportions. However, it is generally considered a moderately high-calorie dish due to the presence of meat and fish. A typical serving could range from 300 to 500 calories.

Carbohydrates

Beef Internal Soup is relatively low in carbohydrates, with the primary sources being the tomatoes and onions. The exact carbohydrate content will vary depending on the specific ingredients used and their quantities, but a serving of this soup is not likely to be high in carbs, making it a suitable option for those on lower-carbohydrate diets.

Fats

This soup contains fats from the beef, tripe, and smoked fish. The types of fats present will vary, but they can include saturated fats and potentially some omega-3 fatty acids from the fish. The overall fat content can be managed by trimming excess fat from the beef before cooking.

Proteins

Beef Internal Soup is an excellent source of protein, thanks to the combination of beef, tripe, and fish. These ingredients provide high-quality proteins that are essential for muscle repair and growth, making this dish a hearty and nutritious option for those looking to increase their protein intake.

Vitamins and minerals

This soup is rich in various vitamins and minerals, particularly those found in the beef and fish, such as B vitamins, iron, and zinc. The vegetables used, like tomatoes and onions, also contribute additional nutrients, including vitamin C and potassium.

Alergens

Common allergens in this recipe include fish. Individuals with allergies to seafood should avoid this dish or modify the recipe to exclude the fish components.

Summary

Beef Internal Soup is a nutritious dish that provides a good balance of proteins, fats, and essential vitamins and minerals. While it is moderately high in calories, it is low in carbohydrates, making it a filling and satisfying meal option.

Summary

Beef Internal Soup is a rich, flavorful, and nutritious dish that showcases the depth of flavor achievable with slow cooking and the combination of meats. With its high protein content and essential nutrients, it makes for a satisfying meal that can be adapted to suit various tastes and dietary needs. Whether enjoyed as a comforting meal on a cold day or as part of a larger feast, Beef Internal Soup is a testament to the culinary traditions that celebrate the whole animal and the art of slow cooking.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a cold winter day, the kind that chills you to the bone and makes you long for a steaming bowl of comfort food. I was visiting my dear friend Martha, a seasoned cook who always had something delicious simmering on her stove.

As I entered her cozy kitchen, the aroma of beef and spices wafted through the air, instantly warming me from the inside out. Martha greeted me with a smile and a twinkle in her eye, knowing that she had a culinary treat in store for me.

"Come, sit down and warm yourself by the fire," Martha said, motioning towards the crackling flames in the fireplace. "I have a new recipe to share with you today. It's a family favorite that has been passed down through generations."

Intrigued, I eagerly took a seat at her kitchen table as she bustled about, gathering the ingredients for the mysterious dish. I watched in awe as she expertly diced onions, minced garlic, and sliced tender cuts of beef with precision and grace.

As she worked, Martha regaled me with tales of how she first learned to make this recipe. It was many years ago, she explained, when she was just a young girl living in the countryside with her grandmother.

"Grandma was a master in the kitchen," Martha recalled fondly. "She could turn the simplest ingredients into a culinary masterpiece. And this beef internal soup was her specialty."

Martha's eyes sparkled with nostalgia as she recounted how her grandmother would spend hours simmering the beef bones and vegetables in a large pot, coaxing out the rich flavors and aromas that would fill the house with warmth and comfort.

"I remember watching her with wide-eyed wonder, amazed at how she could transform a handful of humble ingredients into a feast fit for a king," Martha said, a smile playing on her lips.

As Martha finished preparing the ingredients, she poured them into a large pot and added a generous sprinkle of herbs and spices. The pot simmered on the stove, filling the kitchen with a tantalizing scent that made my mouth water in anticipation.

After a few hours of slow cooking, Martha ladled the steaming soup into bowls and garnished them with a swirl of fresh herbs. I eagerly took a sip, the rich broth warming me from the inside out and filling me with a sense of contentment and nostalgia.

As I savored each spoonful, I couldn't help but marvel at the magic of this simple dish. It was more than just a soup – it was a testament to the love and care that went into creating it, a tradition passed down through generations and shared with those we hold dear.

And so, as I sit here in my own kitchen, preparing this beloved recipe for my own family, I am reminded of Martha and her grandmother, of the warmth and comfort that a bowl of beef internal soup can bring on a cold winter day.

I am grateful for the memories and the traditions that have shaped me into the cook I am today, and I am honored to carry on the legacy of this timeless recipe. For in every spoonful, I taste the love and the history that has been woven into its very essence.

And so, as I take a final sip of the savory broth and wipe my lips with a satisfied sigh, I know that this recipe will continue to be a part of my family's story for generations to come. And for that, I am truly grateful.