How to Make Matumbo

Ingredients

• 1 kilogram Beef Tripe (Matumbo) (cleaned and par‑boiled until tender)
• 2 tablespoons Vegetable Oil (for sautéing)
• 2 pieces Onion (large, sliced thin)
• 6 cloves Garlic (minced)
• 2 tablespoons Fresh Ginger (minced)
• 4 pieces Tomatoes (medium, diced)
• 1 teaspoon Tomato Paste (optional, for richer color)
• 1 cup Water (for simmering)
• 1 piece Seasoning Cube (chicken or beef bouillon)
• 1 teaspoon Salt (or to taste)
• 1 pinch Sugar (to balance tomato acidity)
• 1 bunch Fresh Coriander (stems used in cooking, leaves added at the end)

Instructions

1. Par‑boil the Tripe

   Place the cleaned tripe in the pressure cooker, add enough water to cover, seal and cook on high pressure for about 15 minutes, then release pressure and set the tripe aside to cool.

   Time: PT20M

   Temperature: Medium‑high heat (pressure cooker)

2. Prep Aromatics and Veggies

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

   Time: PT5M

3. Sauté Onion, Garlic, and Ginger

   Heat the vegetable oil in a cast‑iron pan over medium flame. Add the sliced onions, minced garlic, and ginger. Cook, stirring occasionally, until the onions are soft and the mixture turns light brown.

   Time: PT5M

   Temperature: Medium

4. Add Tomatoes and Paste

   Stir in the diced tomatoes, tomato paste, and a splash of water. Cook, stirring, until the tomatoes break down and the mixture thickens, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Season the Base

   Add the seasoning cube, salt, pinch of sugar, and the chopped coriander stems. Mix well and let the spices meld for 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Simmer Tripe in the Sauce

   Cut the par‑boiled tripe into bite‑size pieces and add them to the pan. Pour in 1 cup of water, lower the heat, and let the stew simmer gently for 5 minutes until the flavors are fully absorbed.

   Time: PT5M

   Temperature: Low

7. Finish and Serve

   Stir in the fresh coriander leaves, give the stew a final taste check, then serve hot with ugali, chapati, or rice.

   Time: PT2M

   Temperature: Low

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g