Wet Fry Matumbo By Holy Dave Muthengi

Ingredients

• 2 pounds Beef Tripe (cleaned, cut into bite‑size pieces)
• 2 large Potatoes (peeled and halved)
• 1 cup Fresh Peas (for mukimo; frozen peas work too)
• 1 cup Fine Cornmeal (traditional maize component of mukimo)
• 1 large Onion (sliced)
• 3 cloves Garlic (minced)
• 2 medium Tomato (diced)
• 1 small Green Capsicum (sliced for garnish)
• 3 tablespoons Vegetable Oil (for frying)
• 1 tablespoon Butter (adds richness to mukimo)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 piece Maggi Cube (or 1 tsp bouillon powder)

Instructions

1. Clean and Cut Tripe

   Rinse the beef tripe under cold water, scrub with a brush to remove any residue, then cut into bite‑size pieces.

   Time: PT15M

2. Prep Vegetables and Maize

   Peel and halve the potatoes, measure peas and cornmeal, slice the onion, mince the garlic, dice the tomatoes, and slice the green capsicum for garnish.

   Time: PT5M

3. Boil Tripe

   Place the tripe pieces in a large pot, cover with water, add a few ginger slices if desired, bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour until the tripe is tender.

   Time: PT1H

   Temperature: 100°C

4. Boil Potatoes, Peas and Cornmeal

   In a second pot, add the halved potatoes, peas and enough water to cover. Bring to a boil and simmer for 45 minutes, or until potatoes are soft. In the last 10 minutes, stir in the cornmeal to allow it to soften.

   Time: PT45M

   Temperature: 100°C

5. Drain and Set Aside

   Drain the cooked tripe and set aside in a bowl. Drain the potatoes, peas and cornmeal as well.

   Time: PT5M

6. Make Mukimo Mash

   Transfer the potatoes, peas and softened cornmeal to a mixing bowl. Add butter, a pinch of salt and pepper, then mash until smooth and slightly creamy.

   Time: PT10M

7. Sauté Onions

   Heat the vegetable oil in a large skillet over medium heat (about 180°C). Add the sliced onion and sauté until translucent, about 3 minutes.

   Time: PT5M

   Temperature: 180°C

8. Add Garlic

   Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

   Time: PT1M

   Temperature: 180°C

9. Season Base

   Stir in the salt, black pepper and crumble the Maggi cube. Cook for 30 seconds to dissolve.

   Time: PT1M

   Temperature: 180°C

10. Fry Tripe

    Add the boiled tripe to the skillet. Fry, stirring occasionally, until the pieces turn golden‑brown and the excess moisture evaporates, about 8‑10 minutes.

    Time: PT10M

    Temperature: 180°C

11. Add Tomatoes

    Stir in the diced tomatoes and cook for 3‑4 minutes until the tomatoes break down and form a light sauce.

    Time: PT4M

    Temperature: 180°C

12. Combine with Mukimo

    Add the prepared mukimo mash to the skillet, gently fold to combine, and cook for another 2 minutes so flavors meld.

    Time: PT2M

    Temperature: 180°C

13. Finish and Serve

    Garnish with sliced green capsicum, adjust seasoning if needed, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Tripe: Lamb tripe, Beef stomach
• Instead of Potatoes: Sweet potatoes
• Instead of Fresh Peas: Frozen peas
• Instead of Fine Cornmeal: Polenta, Corn flour
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Tomato: Canned diced tomatoes
• Instead of Green Capsicum: Red bell pepper
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Butter: Margarine, Olive oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Maggi Cube: Chicken bouillon, Vegetable bouillon

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Large Skillet or Frying Pan
• Wooden Spoon or Spatula
• Colander
• Mixing Bowl
• Measuring Spoons

Critical Steps — Do Not Skip

• Cleaning and cutting the tripe thoroughly
• Boiling the tripe until tender (about 1 hour)
• Frying the boiled tripe until crisp
• Mashing potatoes, peas and cornmeal into smooth mukimo
• Combining the fried tripe with the mukimo mash

Chef Tips from the Video

• Add a few slices of ginger to the tripe boiling water for extra tenderness and subtle flavor.
• Finish the dish with a splash of fresh lemon or lime juice for brightness.
• Use a wooden spoon to scrape the browned bits from the skillet – they add depth to the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in the fridge before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Boil the tripe a day ahead, drain and refrigerate; reheat in the skillet with a splash of water.
• Prepare the mukimo mash in advance and store it covered; reheat gently before mixing with the tripe.

Frequently Asked Questions