Finger Licking Matumbo wet fry

Ingredients

• 500 g Beef Tripe (pre‑boiled and cleaned, cut into bite‑size strips)
• 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 1 Tbsp Fresh Ginger (peeled and grated)
• 4 cloves Garlic (minced)
• 1 medium Onion (thinly sliced)
• 1 large Bell Pepper (any colour, sliced into strips)
• 2 medium Tomatoes (diced)
• 2 Tbsp Tomato Paste (plain, no added sugar)
• 2 Tbsp Coriander Stems (chopped finely)
• 2 Tbsp Coriander Leaves (roughly chopped, for garnish)
• 1 tsp Salt (adjust to taste)
• 240 ml Water (room temperature)
• 1 Tbsp Rico Seasoning Powder (South African spice blend, can substitute with beef seasoning)
• 1 piece Sesame Stock Cube (adds umami; optional if allergic to sesame)
• 1 tsp Cocoa Powder (unsweetened, mixed with cold water to form a slurry)
• 1 large Avocado (sliced, tossed with a pinch of salt and minced garlic)
• 1 clove Garlic (for avocado) (minced)

Instructions

1. Prepare the Tripe (if not pre‑boiled)

   Rinse the pre‑boiled tripe under cold water, pat dry, and cut into bite‑size strips.

   Time: PT5M

2. Dry‑Fry the Tripe

   Heat the skillet over high heat, add the oil, then add the tripe in a single layer. Cover with the lid and let it dry for about 2 minutes, stirring once to ensure even browning.

   Time: PT2M

   Temperature: high

3. Add Aromatics

   Uncover the pan, add grated ginger, minced garlic, and stir‑fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: high

4. Sauté Onion

   Add the sliced onion and continue stir‑frying for another 1 minute until the onion just starts to turn translucent.

   Time: PT1M

   Temperature: high

5. Build the Sauce Base

   Stir in the chopped coriander stems, diced tomatoes, tomato paste and ½ cup water. Mix well and let the tomatoes break down for about 2 minutes.

   Time: PT2M

   Temperature: medium

6. Season and Add Capsicum

   Crumble the sesame stock cube into the pan, sprinkle the Rico seasoning powder, and add the sliced capsicum. Cook for 2 minutes so the flavors marry.

   Time: PT2M

   Temperature: medium

7. Create a Wet Fry

   Add an additional ½ cup water to achieve a wet‑fry consistency. Bring to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium

8. Thicken with Cocoa Slurry

   In a small bowl, dissolve the cocoa powder in 2 Tbsp cold water. Pour the slurry into the skillet, stir, then cover and simmer for 3‑5 minutes.

   Time: PT5M

   Temperature: low

9. Finish and Garnish

   Remove the lid, give the stir‑fry a final stir, and sprinkle chopped coriander leaves over the top.

   Time: PT1M

10. Prepare Avocado Side (optional)

    Slice the avocado, toss with a pinch of salt and the minced garlic. Serve alongside the tripe stir‑fry.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

12 g

Fat

13 g

Fiber

4 g