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1
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.
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2
Meanwhile, in a blender, puree 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 puree over medium-low heat. When puree 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.
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3
Preheat oven to 250u00b0F (120u00b0C). Add remaining 2 onion halves to Dutch oven, nestling them into the puree. 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.
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4
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 puree 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.
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5
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.
