HOW TO PREPARE THE SIMPLEST KENYAN DRY FRY MATUMBO RECIPE

Ingredients

• 500 g Beef Tripe (Matumbo) (rinsed and sliced into bite‑size strips)
• 15 g Fresh Ginger (peeled and grated)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (for frying)
• 1 large Onion (thinly sliced)
• 1/2 medium Capsicum (Bell Pepper) (grated)
• 1 cube Royco Beef Stock Cube (crumbled)
• 2 tbsp Fresh Coriander (Dhania) (chopped, for garnish)
• 2 cup Water (for boiling tripe)

Instructions

1. Prepare the Tripe

   Rinse the beef tripe under cold water, trim any excess fat, then slice into bite‑size strips.

   Time: PT5M

2. Boil with Ginger and Salt

   Place the sliced tripe in a large pot, add 2 cups water, the grated ginger and 1 tsp salt. Bring to a boil, then simmer until the water has evaporated and the tripe is tender.

   Time: PT30M

   Temperature: medium‑high

3. Remove Ginger and Add Oil

   Discard the ginger pieces, drain any remaining liquid, and return the pot to the stove. Add 2 tbsp vegetable oil and heat until shimmering.

   Time: PT2M

   Temperature: medium‑high

4. Dry‑Fry the Tripe

   Add the boiled tripe to the hot oil and stir‑fry until the pieces turn golden brown.

   Time: PT5M

   Temperature: medium‑high

5. Sauté Onions

   Add the sliced onion to the pan and cook until translucent and slightly caramelized.

   Time: PT3M

   Temperature: medium

6. Add Capsicum

   Stir in the grated capsicum and cook for another 2 minutes.

   Time: PT2M

   Temperature: medium

7. Incorporate Beef Cube

   Crumble the Royco beef cube over the mixture and stir until fully dissolved.

   Time: PT1M

8. Finish Cooking

   Continue to stir‑fry for about 5 minutes, allowing all flavors to meld and any excess moisture to evaporate.

   Time: PT5M

   Temperature: medium

9. Garnish and Serve

   Remove from heat, sprinkle chopped coriander over the top, and serve immediately with ugali or a side of greens.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g