Spicy Matumbo(Tripe) Recipe That Will Make you Love them Again

Ingredients

• 500 g Matumbo (pre‑boiled tripe) (cleaned and pre‑boiled)
• 1 Red Bell Pepper (sliced into strips)
• 1 Yellow Bell Pepper (sliced into strips)
• 1 Green Bell Pepper (sliced into strips)
• 1 large Onion (sliced)
• 4 Garlic cloves (minced)
• 1 inch Fresh ginger (thinly sliced)
• 1/2 large Tomato (diced)
• 1/4 cup Fresh coriander (cilantro) (chopped)
• 2 tbsp Tropical Heat Curry Powder (brand specific, aromatic)
• 60 ml Water (plain)
• 2 tbsp Vegetable oil (neutral oil for frying)
• 1 tsp Salt (to taste)
• 2 cups Kale (or other greens) (chopped, sautéed with garlic)
• 1 cup Ugali (cornmeal) (prepared separately as a side)

Instructions

1. Prepare Ingredients

   Slice the bell peppers into strips, slice the onion, mince the garlic, slice the ginger, dice half a tomato, and chop the coriander. Set everything aside in separate bowls.

   Time: PT10M

2. Sauté Onion and Ginger

   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and ginger, stirring occasionally until the onion turns a light golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic and Curry Powder

   Add the minced garlic to the skillet and sauté for 30 seconds, then sprinkle in the Tropical Heat Curry Powder, stirring quickly for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Incorporate Matumbo and Bell Peppers

   Add the pre‑boiled matumbo pieces and the sliced bell peppers to the skillet. Stir‑fry for about 3 minutes, coating everything with the spice mixture.

   Time: PT3M

   Temperature: medium heat

5. Add Tomato and Simmer

   Stir in the diced tomato and pour in 60 ml (¼ cup) of water. Cover the skillet with a lid and let the mixture simmer on low heat for 5 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT5M

   Temperature: low heat

6. Finish with Fresh Coriander

   Remove the lid, sprinkle the chopped coriander over the curry, give a quick stir, taste and adjust salt if needed, then turn off the heat.

   Time: PT1M

7. Sauté Greens (Optional Side)

   In a separate pan, heat a little oil over medium heat, add 2 minced garlic cloves and sauté for 20 seconds, then add the chopped kale. Cook, stirring, for about 5 minutes until wilted but still bright green.

   Time: PT5M

   Temperature: medium heat

8. Plate and Serve

   Serve the matumbo curry hot alongside the sautéed greens and a portion of ugali. Garnish with extra coriander if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

3g