Roast the African orchid nutmeg over medium-high heat for 2 minutes.
Pour onion, garlic, roasted African orchid nutmeg with ¼ cup water into a blender and blend into a smooth mixture and set aside.
Pour washed tripe into a saucepan, add the blended mixture, oregano, scotch bonnet pepper, salt, stir and let simmer for 3 minutes.
Then add ½ cup of water and let boil on a high heat for 20 minutes.
Add black pepper, stir and let boil.
Add noodles, cover and let boil for 2 minutes.
Stir, then add carrots, spring onion and let simmer for another minute.
Adjust salt to your taste. Tripe noodles soup ready. Serve warm.