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The Art of Cleaning Honeycomb-Shaki

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Master the art of cleaning honeycomb-shaki for your favourite dishes with our guide. Learn how to trim, soak, scrub, and boil shaki for optimal flavour and hygiene.
honeycomb tripe, beef second stomach

The Art of Cleaning Honeycomb-Shaki: A Step-by-Step Guide


Shaki also known as Beef Tripe, the edible lining from the stomachs of various farm animals, is a culinary delicacy enjoyed in many parts of the world. In Nigerian cuisine, it’s a prized component in dishes like pepper soup, stews, and the famous Egusi soup. However, its preparation starts with thorough cleaning, a process crucial to ensure it’s safe and pleasant to eat.

Boiled, peeled and whitened beef honeycomb-shaki/tripe omasum (cow’s third stomach)
Boiled, peeled and whitened beef honeycomb-shaki/tripe omasum (cow’s third stomach)

What you need to wash beef tripe

Materials Needed:

  1. Fresh honeycomb-shaki (tripe)
  2. A sharp knife
  3. A chopping board
  4. Salt
  5. Vinegar or lemon juice
  6. A large bowl
  7. Clean water
  8. A scrubbing brush (optional)


  1. Initial Inspection:
  • Begin by laying the honeycomb-shaki out on a chopping board. Inspect for any visible impurities or residues. Fresh shaki should have a pale colour and a slightly rubbery texture.
  1. Trimming:
  • Using a sharp knife, trim off any excess fat or gristle. Be careful not to cut too deeply into the tripe.
  1. Rinsing:
  • Rinse the shaki under cold running water to wash away any superficial dirt or debris.
  1. Soaking:
  • Fill a large bowl with a mixture of cold water, salt, and a bit of vinegar or lemon juice. The acidic component helps to break down impurities and remove any lingering odours.
  • Soak the shaki in this solution for about 30 minutes.
  1. Scrubbing:
  • After soaking, use a scrubbing brush to gently scrub the shaki. This helps remove any remaining dirt and slimy residue. If you don’t have a scrubbing brush, you can do this with your hands.
  1. Rinsing Again:
  • Rinse the shaki thoroughly under cold water until the water runs clear. This step is crucial to ensure all cleaning agents and loosened debris are washed off.
  1. Boiling:
  • For additional cleanliness and to tenderize the tripe, boil it in plain water or with a dash of salt for about 20-30 minutes. This also helps in reducing any strong odours.
  1. Final Inspection and Cutting:
  • After boiling, drain the water and let the shaki cool down. Perform a final inspection, trimming away any remaining unwanted parts.
  • Cut the shaki into your desired sizes for your recipe.


Properly washed honeycomb-shaki is not only a matter of hygiene but also enhances the flavour and texture of your dish. While the process might seem a bit time-consuming, the result is certainly worth the effort. Incorporating well-cleaned shaki into your meals adds a unique taste and texture that elevates traditional recipes.

Remember, patience and attention to detail are key in ensuring your shaki is perfectly prepped for a delicious, hearty meal. Enjoy your cooking!


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