Clean and cut the Beef, Tripe and Cow Skin; place them in a large pot with water, chopped Onion, 1 Bouillon Cube and a pinch of Salt. Bring to a boil, then reduce heat and simmer until the meats are tender, reserving the cooking liquid as your Beef Stock.
Soak the Stockfish in hot water until soft, flake off any bones, and remove bones from the Smoked Fish; set both aside.
Blend the Red Bell Pepper with the Scotch Bonnet and a small piece of Onion into a coarse puree—adjust the pepper quantity to control heat.
Heat Palm Oil in a wide pan over medium heat until shimmering, then add the pepper puree. Fry, stirring often, until the oil begins to separate from the pepper and the sauce reduces and darkens slightly.
Add mashed Iru and Ground Crayfish to the pan and fry together for 4–6 minutes to deepen the flavors.
Stir in the parboiled meats, the Smoked Fish and flaked Stockfish, then pour in enough reserved Beef Stock to create a saucy consistency. Simmer gently for 10–15 minutes so the flavors meld.
Taste and adjust seasoning with more Bouillon Cube or Salt as needed.
Fold in chopped Spinach and cook just until wilted and bright green (2–3 minutes). Remove from heat and let the stew rest briefly before serving.
Serve the Efo Riro hot with rice, pounded yam, eba or fufu and enjoy.
