Pour the beef and tripe into a saucepan over medium heat, and add diced onion, oregano, anise seeds, rosemary powder, ginger, garlic, salt, water, stir and bring to a boil for 35 minutes.
Heat the palm oil in a saucepan over medium heat, add the ground ogbono seeds, stir (you will notice the oil change to a yellow-ish thick consistency) keep stirring and let it cook for 2 minutes, then add the blended onion and scotch bonnet pepper, stir and let it simmer for 5 minutes.
Add the stock from the beef in bits until you have the desired consistency.
Cover and let simmer for 5 minutes.
Add the cooked beef and tripe, catfish, kpomo, cray fish, stir and let simmer for 5 minutes and adjust the salt to your taste.
Add the chopped spinach, stir in and let simmer for another 5 minutes.
Ogbono soup ready to serve. Serve with any swallow of your choice.