HOW TO MAKE MATUMBO WET FRY

Ingredients

• 500 g Pre‑boiled Matumbo (Beef Tripe) (cut into bite‑size pieces; pre‑boiled to tenderize)
• 3 Tbsp Vegetable Oil (high smoke‑point oil such as sunflower or canola)
• 4 medium Fresh Tomatoes (blended into a smooth puree)
• 1 cup Fresh Cilantro (Dhaniya) Leaves (loosely packed, roughly chopped)
• 2 pieces Green Chilies (sliced; seeds removed for milder heat)
• 1 tsp Salt (adjust to taste)

Instructions

1. Prepare Ingredients

   Blend the tomatoes until smooth, chop the cilantro leaves, slice the chilies, and drain the pre‑boiled matumbo.

   Time: PT10M

2. Heat Oil

   Place the skillet over medium‑high heat and add the vegetable oil. Heat until shimmering, about 2 minutes.

   Time: PT2M

3. Fry Matumbo

   Add the matumbo pieces to the hot oil and stir‑fry until they develop a light golden crust, roughly 5 minutes.

   Time: PT5M

4. Add Cilantro

   Stir in the chopped cilantro leaves and fry for another 2 minutes until fragrant.

   Time: PT2M

5. Combine Tomatoes and Chilies

   Pour the blended tomato puree into the skillet, add the sliced chilies and salt. Stir well and bring to a gentle simmer.

   Time: PT2M

6. Simmer Until Sauce Thickens

   Reduce heat to medium, let the mixture simmer uncovered for about 10‑12 minutes, stirring occasionally, until the sauce thickens and the matumbo absorbs the flavors.

   Time: PT12M

7. Finish and Serve

   Remove the skillet from heat, give the dish a final stir, and serve hot with rice, ugali, or flatbread.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g