How to cook tripe/ How to cook matumbo Stew

Ingredients

• 1 kg Tripe (goat or beef) (cleaned and cut into bite‑size pieces)
• 2 tablespoons Fresh Ginger (grated)
• 3 Garlic Cloves (minced)
• 2 teaspoons Salt (for boiling; add less later)
• 2 tablespoons Cooking Oil (vegetable or sunflower oil)
• 2 Onion (medium, sliced thin)
• 1 tablespoon Curry Powder (Kenyan style, mild)
• 3 Tomatoes (medium, diced)
• 2 tablespoons Fresh Coriander (chopped for garnish)
• ½ teaspoon Black Pepper (optional, for mild heat)

Instructions

1. Clean and Cut Tripe

   Rinse the tripe thoroughly under cold water, then cut into bite‑size pieces.

   Time: PT5M

2. Pressure‑Cook Tripe

   Place the tripe in the pressure cooker, add enough water to cover, 2 tbsp grated ginger, 3 minced garlic cloves, and 2 tsp salt. Seal the valve on the seal side, set to high pressure and cook for 32 minutes.

   Time: PT32M

3. Prepare Aromatics

   While the tripe cooks, grate the remaining ginger, mince the garlic, slice the onions, dice the tomatoes, and chop the coriander.

   Time: PT5M

4. Sauté Onions

   Heat 2 tbsp oil in a large skillet over medium heat. Add the sliced onions and stir continuously until they turn golden brown.

   Time: PT5M

   Temperature: Medium heat

5. Add Ginger, Garlic & Curry Powder

   Add the remaining grated ginger, minced garlic, and 1 tbsp curry powder to the onions. Stir quickly for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Combine Tripe with Stew Base

   Drain the cooked tripe (reserve a little cooking liquid) and add it to the skillet. Mix well so the tripe is coated with the onion‑spice mixture.

   Time: PT2M

   Temperature: Medium heat

7. Add Tomatoes

   Add the diced tomatoes to the pan, cover, and let simmer for 2 minutes until the tomatoes soften and release their juices.

   Time: PT2M

   Temperature: Medium heat

8. Finish and Garnish

   Stir in the chopped coriander and optional black pepper. Remove from heat and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g