Matumbo(Tripe)Stew/This Matumbo Stew Recipe Will Have You Licking YourFingers/Simple @agapeskitchen

Ingredients

• 1.5 pounds Beef Tripe (Matumbo) (pre-boiled, cut into bite-size pieces)
• 1 cup Vegetable Oil (for deep frying)
• 4 medium Tomatoes (ripe, chopped)
• 3 small Red Onion (peeled, sliced)
• 3 pieces Bell Pepper (Capsicum) (one green, one yellow, one red; seeds removed, chopped)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Turmeric Powder (ground)
• 0.5 teaspoon Garam Masala (optional for extra flavor)
• 1 teaspoon Salt (adjust to taste)
• 2 cubes Maggi or Chicken Bouillon Cubes (for umami depth)
• 0.25 cup Fresh Coriander (Cilantro) (chopped)
• 1 cup Water (for thinning sauce)

Instructions

1. Prepare Vegetables

   Wash and chop the tomatoes, slice the red onions, and remove seeds then chop the green, yellow and red bell peppers.

   Time: PT5M

2. Blend Tomatoes and Peppers

   Place the chopped tomatoes and all three bell peppers in a blender and blend until smooth.

   Time: PT3M

3. Deep Fry Matumbo

   Heat vegetable oil in the deep frying pan to about 180°C. Add the pre‑boiled matumbo pieces and fry, turning once, until golden brown (about 5 minutes) then continue turning for another minute.

   Time: PT6M

   Temperature: 180°C

4. Add Red Onions

   Add the sliced red onions to the pan with the fried matumbo and stir‑fry for 2‑3 minutes until the onions soften.

   Time: PT3M

   Temperature: 180°C

5. Incorporate Blended Tomato‑Pepper Mix

   Pour the blended tomato and pepper mixture into the pan, stir well, and let it simmer for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Season the Stew

   Add black pepper, paprika, turmeric, optional garam masala, and salt. Mix thoroughly and cook for another 4 minutes.

   Time: PT4M

   Temperature: 180°C

7. Add Tomato Paste and Water

   Dilute the tomato paste with a little water, then add it to the pot, stirring to combine. Simmer for 4 minutes until the sauce thickens.

   Time: PT4M

   Temperature: 180°C

8. Add Bouillon Cubes

   Crumble the bouillon cubes into the stew, stir until fully dissolved, and let it simmer for 3 minutes.

   Time: PT3M

   Temperature: 180°C

9. Finish with Fresh Coriander

   Stir in the chopped fresh coriander and let the stew cook for an additional minute.

   Time: PT1M

   Temperature: 180°C

10. Serve

    Serve the matumbo stew hot alongside ugali, rice, or your preferred starch. Garnish with extra coriander if desired.

    Time: PT0M

Nutrition Facts

Calories

280

Protein

20g

Carbohydrates

10g

Fat

12g

Fiber

2g