MATUMBO CURRY!

Ingredients

• 1 kg Fresh Matumbo (Tripe) (rinsed 8‑10 times and cut into bite‑size pieces)
• 4 cups Water (for boiling the tripe)
• 1 tsp Rosemary (dried)
• 1 tsp Thyme (dried)
• 1 tsp Salt (to taste)
• 1 tsp Garam Masala (blend of Indian spices)
• 1 tsp Ground Black Pepper (freshly ground)
• 0.5 Green Bell Pepper (half, seeded and roughly chopped)
• 2 Tomatoes (large, roughly chopped)
• 1 tablespoon Tomato Paste (plain)
• 1 tsp Curry Powder (mild)
• 2 Green Chilies (optional, seeded if less heat)
• 0.5 cup Water (for sauce) (adds fluidity to the blend)
• 1 tablespoon Vegetable Oil (for sautéing)
• 1 Onion (lightly sliced)
• 0.5 tablespoon Garlic Paste (or 1½ teaspoons minced garlic)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Clean and Cut the Matumbo

   Rinse the fresh matumbo thoroughly 8‑10 times under cold running water, then pat dry and cut into bite‑size pieces.

   Time: PT10M

2. Boil the Matumbo with Spices

   Place the cut matumbo in a large pot, add 4 cups water, rosemary, thyme, salt, garam masala, and ground black pepper. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour 30 minutes until the meat is very tender and the broth is clear.

   Time: PT1H30M

   Temperature: Medium simmer

3. Prepare the Curry Paste

   While the matumbo is boiling, combine half a green bell pepper, two large tomatoes, 1 tablespoon tomato paste, 1 teaspoon curry powder, optional green chilies, and ½ cup water in a blender. Blend for about 1 minute until a thick, smooth paste forms.

   Time: PT2M

4. Drain and Discard Fatty Broth

   When the matumbo is tender, remove it from the pot with a slotted spoon, letting excess broth drain away. Discard the remaining liquid to eliminate excess fat.

   Time: PT5M

5. Sauté Onion and Garlic

   Heat 1 tablespoon oil in a frying pan over medium heat. Add the sliced onion and sauté for 1 minute, then add ½ tablespoon garlic paste and continue stirring until the onion and garlic are lightly browned.

   Time: PT3M

   Temperature: Medium heat

6. Combine Curry Paste and Matumbo

   Stir the blended curry paste into the pan, mixing well with the onions. Gently add the boiled matumbo pieces, ensuring they are evenly coated. Simmer together for 10 minutes, allowing the flavors to meld and the sauce to thicken.

   Time: PT10M

   Temperature: Medium low

7. Garnish and Serve

   Remove from heat, garnish with chopped fresh parsley, and serve hot with chapati, rice, or your preferred flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g