Bulk Shaki Kg Berts

Product Overview Bulk Shaki sold by Berts generally refers to shaki (also spelled shaki, shaki meat or shaki beef tripe) offered in bulk by weight (per kg) for cooking. Shaki is a type of edible tripe (stomach lining) from cattle, commonly used in traditional West African, Caribbean and other cuisines as an affordable, flavourful source of protein and texture in soups, stews and rice dishes. Shaki’s texture is slightly chewy and absorbs flavours well, making it popular in hearty dishes like pepper soup, jollof stews, nkwobi and various local soups. ❗ Important: If your specific Berts Bulk Shaki is labelled differently (e.g., a prepared product or seasoned), check the label for exact processing/seasoning details. Origin The term shaki (shaki tripe) refers to cow stomach lining used in cooking; the product itself is likely sold by Berts as fresh or refrigerated beef tripe meat packaged by weight (per kg). In many African food aisles, “bulk” packaging simply means meat sold loose from a butcher or meat counter. This isn’t a branded, factory-manufactured product, but rather meat sold by weight from a retailer. Ingredients Beef tripe (shaki / cow stomach lining) — 100 % animal product No additives unless otherwise stated on the Berts packaging. Allergen note: Not applicable as a pure meat product; patients with specific meat sensitivities or dietary restrictions should consult a healthcare professional. Nutritional Information (approximate per 100 g raw beef tripe) (Typical values for unseasoned beef tripe; exact numbers vary by cut and source.) Energy: ~85–100 kcal Protein: ~12–15 g Fat: ~3–4 g Carbohydrates: ~0 g Cholesterol: ~70–90 mg Minerals: Source of zinc, selenium and B-vitamins Tripe is generally high in protein and low in fat compared with other cuts of beef. Usage Instructions Beef tripe (shaki) is typically prepared like this: Clean thoroughly: Rinse several times with cold water and, if needed, blanch in boiling water to remove impurities. Simmer slowly: Place in a pot with fresh water or stock and simmer for 1.5–3 hours until tender. Add to dishes: Use in soups (e.g., pepper soup), stews, rice dishes or slow-cooked meals where the chewy, flavorful texture complements the recipe. Season well: Common seasonings include onions, garlic, ginger, chili, herbs and spices depending on the traditional dish. Cooking times vary; tri-colour pieces become more tender the longer they simmer. Storage Conditions Refrigerate: Keep at 4 °C or below and use within 1–2 days if fresh. Freeze for longer: If not using immediately, freeze at –18 °C or lower; use within 3–4 months for best quality. Thaw safely: Thaw in the refrigerator, not at room temperature, to reduce food-safety risks. Summary Bulk Shaki Kg — Berts refers to bulk-sold beef tripe (shaki) — a traditional edible part of cow stomach that’s prized in many African, Caribbean and global cuisines for its texture and ability to absorb flavour. It’s typically high in protein and low in fat, sold per kilogram by butcher/meat counters, and ideal for slow-cooked soups, stews and steamy one-pot meals. Clean and simmer thoroughly before using in recipes.