Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter– and tomato-based sauce balances the tripe's assertive flavor, though the latter can be omitted for a milder dish. Not a fan of goat or tripe? Try this chicken-based version instead. Our recipe was inspired by Sara'o Maozac's story "East, West, Then Backward: Falling for Groundnut Soup in Ghana" and was adapted from Maame Serwa’s recipe instructions.
Why It Works
- Using two different methods to cook the vegetables creates a more layered, nuanced flavor profile.
- Boiling the tripe yields a cleaner, subtler taste.
- Finishing the stew at a low temperature in the oven requires far less maintenance than a stovetop simmer.
- Yield:Serves 4 to 6
- Active time: 20 minutes
- Total time:4 1/2 hours
- 8 ounces (225g) bleached honeycomb tripe, cut into 2- by 1-inch pieces (see note)
- 2 medium yellow onions (about 12 ounces; 340g), halved and ends trimmed, divided
- 3 cups (720ml) homemade or store-bought low-sodium chicken broth, plus more as needed, divided
- 5 medium cloves garlic, divided
- 1 ounce (28g) fresh ginger (about a 1-inch knob), divided
- 2 teaspoons tomato paste
- 1 pound (454g) goat stew meat, cut into 2- to 3-inch cubes (see note)
- 1 hot chili pepper, such as bird's eye, habanero, or Scotch bonnet (see note)
- 2 bay leaves
- 1 cup creamy peanut butter (9 ounces; 255g)
- 1 (28-ounce; 794g) can plum tomatoes
- 1 whole smoke-dried fish, such as tilapia (see note)
- Kosher salt and freshly ground black pepper
- Hot cooked white rice or fufu, to serve (see note)
Rinse tripe under cold running water, squeezing to expel liquid and remove any bleached flavors. Fill a large saucepan two-thirds full of water, salt generously, and bring to a boil over high heat. Add tripe and boil for 10 minutes. Drain and rinse. If the tripe retains a bleached odor, repeat blanching a second time.
Meanwhile, in a blender, purée 2 onion halves, 1 cup (240ml) chicken stock, 3 cloves garlic, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine cubed goat and boiled tripe with the purée over medium-low heat. When purée begins to simmer, cover Dutch oven and reduce heat to low. Simmer meat for 30 minutes, stirring occasionally. Add another 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
Preheat oven to 250°F (120°C). Add remaining 2 onion halves to Dutch oven, nestling them into the purée. Add remaining 1/2 ounce ginger and 2 cloves garlic, along with hot pepper and bay leaves. Return cover to Dutch oven, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes.
Transfer halved onion, ginger, garlic cloves, and pepper to a blender. Add peanut butter, canned tomatoes and their juices, and remaining 2 cups (480ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into Dutch oven, stirring to incorporate, and bring to a simmer. Cover Dutch oven and transfer to oven.
Cook in oven, stirring occasionally and adding chicken stock if mixture reduces by more than one-third, until goat is tender and oils have surfaced, approximately 4 hours. Remove from oven and transfer to stovetop. Add whole smoked fish, reduce heat to low, and cook an additional 5 minutes. (If omitting the fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.