Assorted Meat Pepper Soup

Hey Joyful Tribe, Let’s Talk about the perfect Pepper Soup

If you’ve ever made pepper soup and thought: “This isn’t spicy enough, or too mysterious,” it’s time to level up. This Assorted Meat Pepper Soup uses a trio of meats—intestine, liver, and smoked fish—tenderized and spiced to flavor perfection. And yes—I’ll spill the tea on why I pre-boil the intestine (so you don’t unintentionally taste… let’s say “extra”).

It’s the kind of soup that brings family to the table, gets eyes watering (in the best way), and earns those “ooh this is so good!” smiles. Trust me, even picky eaters come around once they dig in.

Now grab your pot and your sense of humor (because I’m about to explain intestines like you’re 5), and let’s make this soup.

Ingredients you’ll Need

Assorted Meats

• Goat intestine (washed and chopped)
• Goat tripe (shaki)
• Liver
• Kidney
• Heart (optional)
• Water (as needed)

For Washing the Meats

• Salt (for scrubbing)
• White vinegar (for cleaning)

For the Pepper Soup Base

• 1 red bell pepper (for color)
• 3–4 Scotch bonnet peppers (adjust to heat preference)
• 1 thumb of ginger
• 1 medium onion
• 1 tsp calabash nutmeg (ehuru), crushed
• 2–3 seasoning cubes
• Salt to taste
• 1 stalk lemongrass (smashed)
• 1 handful fresh basil leaves
• A few strips of red bell pepper (for garnish)

How to Make It

Step 1: Clean the Intestines Thoroughly

• Place the goat intestines in a large bowl.
• Add salt and white vinegar.
• Scrub and rinse thoroughly several times. This is crucial to eliminate any odor and ensure the soup tastes fresh.
• Once clean, chop the intestines into bite-sized pieces and set aside.

Step 2: Parboil the Meats

• In one pot, combine liver, kidney, and heart with a bit of water. Boil for about 7 minutes.

• In another pot, add the goat tripe and intestines. Boil separately for 7 minutes as well.

This first boil helps remove impurities and prevents the soup from tasting funny.

Step 3: Combine and Start Cooking

• In a clean pot, combine all the meat except the liver and kidney (which cook faster).

• Blend the red bell pepper, Scotch bonnet, ginger, onion, and calabash nutmeg into a smooth mixture.
• Pour the pepper mix over the meat.

• Add smashed lemongrass, seasoning cubes, and salt.
• Stir well and let it simmer for 20–25 minutes on medium heat. This allows the flavors to infuse deeply into the meat.

Step 4: Add More Water & Finish Cooking

• After the first simmer, check the meat. If it’s still tough, add some water and continue cooking.
• 20 minutes later, stir and add the liver and kidney.
• Adjust seasoning and salt to taste.
• Cook until everything is tender and flavorful.

Step 5: Final Touches

• Once done, remove the lemongrass stalk.
• Add freshly chopped basil and a few strips of red bell pepper for a pop of color and aroma.

• Stir, turn off the heat, and let it sit for a few minutes.

Why You’ll Love This Recipe

• Deep flavor – spicy, savory, smoky—yet balanced.
• Hearty and nourishing – perfect as a meal on its own.
• Traditional with a twist – pre-boiling meats improves texture and taste without losing authenticity.
• Flexible pairing – serve with agidi, rice, or swallow for variation.

Read here about the Health benefits of pepper soup (digestion, immunity, hydration, weight loss)

Pro Tips

• Use lemon grass if you can find it — it adds an incredible aroma and medicinal benefits to the dish.
• Don’t skip the first boil of the offals. It improves the overall flavor and hygiene of the soup.
• Add more water during cooking depending on your preferred soup consistency.
• The calabash nutmeg (ehuru) is key to authentic Nigerian pepper soup flavor — don’t substitute it if possible.

Serving Suggestions

• Pair with Homemade Agidi or Pap for that ultimate Nigerian comfort combo.
• Serve with a side of Garlic Dodo (fried plantain) or steamed rice. Try it with this classic Nigerian Fried Rice — great if you prefer rice to swallow.
• Perfect for cozy gatherings — serve it in small bowls with warm bread or plantain.

Storage Tips

• Refrigerate cooled soup in a sealed container for up to 3 days.
• Freeze in portioned containers for up to 1 month. Thaw in fridge and reheat gently.
• When reheating, add a splash of water or stock to restore richness.

Final Thoughts

This Assorted Meat Pepper Soup hits all the right taste notes—comforting, bold, and undeniably Nigerian. Perfect for chilly evenings, special meals, or anytime you need a flavorful hug in a pot.

As always, I’d love to hear your experience! Drop a comment, share your spice level, and rate the recipe below. Want more hearty Nigerian classics? Check out my Recipe Collection for soul-satisfying meals you’ll want on repeat.

Also check out these similar recipes Efo Riro, Zobo Drink and Coconut Rice.