Easy Matumbo Wet-Fry Recipe with Ugali & Sukuma Wiki

Ingredients

• 1.5 kg Beef Tripe (Matumbo) (cleaned, membrane removed, cut into bite‑size pieces)
• 2 L Water (for boiling tripe)
• 3 Tbsp Vegetable Oil (neutral oil for frying)
• 1 large Red Onion (thinly sliced)
• 1 cup Dried Tomatoes (roughly chopped; can use canned diced tomatoes as substitute)
• 2 medium Green Bell Pepper (roughly chopped)
• 2 Fresh Chili Peppers (minced; adjust to heat preference)
• 1 tsp Salt (or to taste)
• 0.25 cup Fresh Coriander (chopped for garnish)
• 2 cups Maize Flour (Ugali Flour) (fine cornmeal)
• 3 cups Water (for cooking ugali)
• 2 cups Kumawiki (African Kale) (chopped; can substitute with collard greens)
• 1 small Small Onion (sliced for kumawiki sauté)

Instructions

1. Clean the Tripe

   Pour hot water over the tripe, use a knife to scrape off the outer membrane and any gunk, then rinse thoroughly until the water runs clear.

   Time: PT10M

2. Cut Tripe into Pieces

   Pat the cleaned tripe dry and cut into bite‑size chunks.

   Time: PT5M

3. Boil Tripe Until Tender

   Place the tripe pieces in a large pot, cover with water, bring to a boil, then simmer until tender (about 30 minutes). Skim any foam that rises.

   Time: PT30M

   Temperature: Medium-high heat

4. Drain Tripe

   When tender, drain the tripe in a colander and set aside.

   Time: PT2M

5. Prep Vegetables

   Slice the red onion, roughly chop dried tomatoes, chop green bell peppers, and mince the fresh chilies.

   Time: PT10M

6. Fry Tripe

   Heat vegetable oil in a skillet over medium‑high heat. Add the boiled tripe and fry until golden brown, about 10 minutes.

   Time: PT10M

   Temperature: Medium-high heat

7. Add Onions

   Add the sliced red onion to the skillet and dry‑fry with the tripe until the onion turns golden and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Create Tomato‑Chili Sauce

   Stir in the chopped dried tomatoes and minced chilies. Cook over medium‑low heat until the tomatoes break down into a sauce, about 10 minutes.

   Time: PT10M

   Temperature: Medium-low heat

9. Add Bell Peppers

   Add the chopped green bell peppers and sauté on high heat for 3 minutes, just enough to soften and release flavor.

   Time: PT3M

   Temperature: High heat

10. Season and Garnish

    Season the mixture with salt to taste, sprinkle chopped coriander, give a final stir and remove from heat.

    Time: PT2M

11. Prepare Ugali

    Bring 3 cups of water to a rolling boil in a saucepan. Gradually whisk in the maize flour, stirring continuously to avoid lumps. Reduce heat and keep stirring until the mixture pulls away from the sides and forms a smooth, firm ball (about 10 minutes).

    Time: PT10M

    Temperature: High heat

12. Sauté Kumawiki

    In a separate pan, heat a drizzle of oil over medium heat. Add the sliced small onion and sauté for 2 minutes. Add the chopped kumawiki, season with a pinch of salt, and cook until wilted, about 5 minutes.

    Time: PT5M

    Temperature: Medium heat

13. Plate and Serve

    Place a mound of ugali on each plate, top with the matumbo wet fry, and serve the sautéed kumawiki on the side. Enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Beef Tripe (Matumbo): Pork tripe, Beef stomach
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Red Onion: Yellow onion
• Instead of Dried Tomatoes: Canned diced tomatoes, Sun‑dried tomatoes
• Instead of Green Bell Pepper: Red bell pepper, Poblano pepper
• Instead of Fresh Chili Peppers: Chili flakes, Bird's eye chilies
• Instead of Fresh Coriander: Parsley
• Instead of Maize Flour (Ugali Flour): Polenta, Cornmeal
• Instead of Kumawiki (African Kale): Collard greens, Swiss chard
• Instead of Small Onion: Red onion

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Cutting Board
• Sharp Knife
• Wooden Spoon
• Small Saucepan
• Mixing Bowl (optional)
• Ladle (optional)
• Colander (optional)
• Measuring Cups and Spoons (optional)
• Stove

Critical Steps — Do Not Skip

• Cleaning the tripe to remove the outer membrane
• Boiling the tripe until fully tender
• Frying the tripe to a golden crust
• Achieving the correct ugali consistency without lumps

Chef Tips from the Video

• For extra flavor, add a small piece of ginger and a clove of garlic when frying the tripe.
• A splash of coconut milk at the end of the sauce adds richness without overpowering the dish.
• Press the ugali with a wet spoon to create a smooth surface for serving.

Troubleshooting

Storage

Refrigerator: Store tripe wet fry and kumawiki separately in airtight containers for up to 3 days.

Freezer: Freeze the cooked tripe wet fry in a freezer‑safe bag for up to 1 month; thaw before reheating.

Room temperature: Do not store at room temperature; discard if left out more than 2 hours.

Make-Ahead Tips

• Boil the tripe a day ahead, drain, and refrigerate; re‑heat in the sauce before serving.
• Ugali is best served fresh, but leftovers can be reheated in a microwave with a splash of water.
• Kumawiki can be washed, chopped, and stored in a zip‑top bag for up to 2 days.

Frequently Asked Questions