Servings : Serves 2-3
Tripe (known as Matumbo in Swahili) may not be everyone’s favourite thing to eat but for those who enjoy this delicacy, it can be made to taste really awesome. Here is one of my recipes for delicious spicy tripe, served here with Ugali and Spinach.
- 500 gm matumbo/tripe, cleaned thoroughly and cut into pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tomato, cubed
- 1 tbsp tomato paste/puree
- 1 green chilli, chopped (optional)
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- pinch of cumin seeds (optional)
- salt to taste
- half a lemon, juiced
- fresh dhania/coriander to garnish
After washing and cutting the matumbo/tripe, put it in a pan and add just enough water to cover. Add a quarter tsp each of ginger and garlic pastes, salt and black pepper. Bring to a rolling boil, and then drain and discard the liquid. I do this just to ensure that the matumbo/tripe are thoroughly cleaned/rinsed out. Add water again, some ginger and garlic paste, salt and black pepper. Now bring to a boil and simmer or pressure cook until the pieces are tender and almost all the water has evaporated. If there is any leftover liquid, reserve it.
Remove the boiled pieces on to a plate. In the same pan, add oil followed by onions and cumin seeds. Fry until golden, then add ginger and garlic followed by the chopped tomatoes and tomato paste. Cook until the tomatoes are mushy and soft. Add the green chilli, cumin powder, turmeric and salt. Now put in the boiled matumbo and stir in. Add some of the reserved liquid leftover from the boiling or if none remained, add some water. I prefer mine to have a very thick gravy so adjust the consistency to your preference. Squeeze in the lemon juice and stir in some of the chopped dhania/coriander. Turn off the heat and serve with accompaniments of your choice.