Entree: Kenya – Kenyan Pastoral Cuisine – Matumbo (Slow-stewed beef tripe cooked in a fragrant spiced tomato sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1–2 inch (2–5 cm) strips
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 can diced tomatoes, 14 oz (400 g)
- 2 cups (480 ml) beef or water-based stock
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) curry powder
- 1–2 tsp (5–10 g) crushed red chili flakes, to taste
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and black pepper to taste

Instructions

1. Rinse the tripe well under cold running water. Place in a pot of boiling water and blanch for 10 minutes, then drain and rinse again to remove impurities.
2. Return the blanched tripe to a clean pot, cover with fresh water, bring to a simmer and cook gently until tender, about 1.5–2 hours on the stovetop or 35–45 minutes in a pressure cooker. Drain and reserve.
3. In a heavy pot heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
4. Stir in the tomato paste and cook 2 minutes, then add the diced tomatoes, stock, ground coriander, turmeric, curry powder, and chili flakes. Bring to a simmer.
5. Add the cooked tripe to the sauce, season with salt and pepper, reduce heat to low and simmer uncovered 30–45 minutes, stirring occasionally, until the tripe absorbs the flavors and the sauce thickens.
6. Finish with fresh lemon juice and chopped cilantro. Adjust seasoning and serve hot with ugali, rice, or chapati.