How to Cook Matumbo (Tripe) Like a Pro: Delicious African Recipe

Ingredients

• 1 kg Beef Tripe (Matumbo) (cleaned and cut into thin strips)
• 2 tbsp Salt (for boiling and seasoning)
• 3 tbsp Vegetable Oil (for sautéing)
• 1 large Onion (peeled and sliced)
• 1 Green Bell Pepper (sliced into strips)
• 3 Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 1 tsp Paprika (for color and mild flavor)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Soy Sauce (or tamari for gluten‑free)
• 2 L Water (enough to fully cover tripe)
• 1 tsp Chili Powder (optional for heat)

Instructions

1. Clean the Tripe

   Remove any intestines, sprinkle generous salt over the tripe, rub to deter flies, then rinse thoroughly under cold water. Trim away excess fat and the inner membrane that gives a chewy texture.

   Time: PT30M

2. Slice the Tripe

   Pat the cleaned tripe dry and cut it into thin, book‑like strips for quick, even cooking.

   Time: PT10M

3. Boil the Tripe

   Place the sliced tripe in a large pot, add water to cover, 2 tbsp salt and optional chili powder. Bring to a rolling boil, then reduce to a gentle simmer and cook for about 2 hours until the tripe is tender.

   Time: PT2H

   Temperature: 212°F

4. Drain and Set Aside

   Using a ladle or colander, drain the boiled tripe and set it aside in a clean bowl.

   Time: PT5M

5. Prepare Aromatics

   While the tripe is boiling, slice the onion and green bell pepper, mince the garlic, and finely chop the ginger.

   Time: PT10M

6. Sauté Onion and Pepper

   Heat the vegetable oil in a large frying pan over medium heat (about 350°F). Add the onion and green bell pepper and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

7. Add Garlic and Ginger

   Stir in the minced garlic and ginger and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: 350°F

8. Combine Tripe with Aromatics

   Add the boiled tripe to the pan, tossing to coat with the aromatics. Cook for 2 minutes to re‑heat.

   Time: PT2M

   Temperature: 350°F

9. Season the Dish

   Sprinkle paprika, black pepper, and soy sauce (or tamari) over the mixture. Stir continuously for about 3 minutes until the tripe takes on a rich color. If the pan begins to stick, splash a little water and continue stirring.

   Time: PT3M

   Temperature: 350°F

10. Finish and Serve

    Give the dish a final taste, add a pinch more salt if required, and cook another 2 minutes. Transfer to a serving plate and enjoy with ugali, chilies and kachumbari.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

1g