How To Prepare Wet Fry Matumbo /Kenyan Matumbo Recipe

Ingredients

• 1 kg Tripe (Matumbo) (cleaned and cut into bite‑size pieces)
• 4 L Water (for boiling tripe)
• 1 tbsp Salt (for boiling and seasoning)
• 2 medium Onion (sliced)
• 2 tbsp Garlic Ginger Paste (store‑bought or homemade)
• 2 tbsp Cilantro Stems (chopped)
• 1 large Capsicum (Bell Pepper) (sliced; any color)
• 1 tsp Curry Powder
• 0.5 tsp Paprika
• 2 medium Tomatoes (diced)
• 2 tbsp Fresh Coriander Leaves (for garnish)
• 1 tbsp Cooking Oil (optional, for sautéing vegetables)

Instructions

1. Boil the Tripe

   Rinse the cleaned tripe pieces, place them in a large pot with 4 L water, add 1 tbsp salt, and bring to a rolling boil. Reduce to a simmer and cook until the tripe is soft and tender, skimming off any foam that rises.

   Time: PT1H30M

   Temperature: high heat

2. Drain the Tripe

   When the tripe is tender, pour it into a colander and let it drain completely. Set aside on a plate.

   Time: PT5M

3. Brown the Tripe

   Heat a skillet over high heat, add 1 tbsp oil (optional) and quickly brown the drained tripe pieces for about 5 minutes, stirring constantly. Do not add extra oil to the tripe itself.

   Time: PT5M

   Temperature: high

4. Sauté Onions

   Add the sliced onions to the skillet and sauté until they turn translucent and start to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Add Garlic‑Ginger Paste

   Stir in the garlic‑ginger paste and cook for 2 minutes until the aroma is released.

   Time: PT2M

   Temperature: medium

6. Add Cilantro Stems

   Add the chopped cilantro stems and sauté for 1 minute.

   Time: PT1M

   Temperature: medium

7. Add Capsicum

   Add the sliced capsicum and stir‑fry for 3 minutes until it softens slightly but retains some crunch.

   Time: PT3M

   Temperature: medium

8. Toast Spices

   Sprinkle 1 tsp curry powder and 0.5 tsp paprika over the vegetables, stirring quickly for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium

9. Add Tomatoes

   Add the diced tomatoes and a pinch of salt, then cook for 5 minutes, covering the pan briefly to speed up softening.

   Time: PT5M

   Temperature: medium

10. Combine Tripe and Sauce

    Return the browned tripe to the skillet, mix well, and let it simmer for another 5 minutes so the flavors meld.

    Time: PT5M

    Temperature: low‑medium

11. Garnish and Serve

    Garnish with fresh coriander leaves and serve hot alongside ugali and sukuma wiki (collard greens).

    Time: PT2M

Nutrition Facts

Calories

315

Protein

22 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g