Tasty Kenyan Matumbo (Tripe)

Ingredients

• - 1/2 kgs pre-boiled lamb, goat or cow matumbo/tripe- 1 tablespoon of vegetable oil- 1 large onion, sliced thinly- 2 medium tomatoes- 1 tbsp Worchestershire sauce (optional)- One bunch of coriander (chop the stems, save the leaves for garnishing)- 1tsp garam masala- 2 Maggi beef cubes- 4 cloves of garlic- Thumb size ginger- Three hot chillies, more or less depending on your taste palette.- 500ml water (preferably beef stock)

Instructions

1. 1

   Start by boiling the tripe for 3.5 hours or 1 hour if you are using a pressure cooker. Twenty minutes if you plan to use a slow cooker, as I did for this recipe.

2. 2

   Heat up oil in a pan, add onions and cooks until browned. Add matumbo together with coriander stems and fry for 8 minutes. The aroma from coriander stems enhances the matumbo’s flavour.

3. 3

   Blend tomatoes, ginger and garlic into a paste. Add garam masala and crush the beef cubes into the matumbo mix.

4. 4

   If you have a slow cooker, make sure it is preheating, then transfer the matumbo tomato mix into the pot, add salt, water and cook on high for 3-4 hours. If you don’t have a slow cooker, proceed to the next step.

5. 5

   If you had pre-boiled the tripe for 3 hours or 1 hour in a pressure cooker, follow the above steps, but reduce the cooking time. Let it simmer for 30 minutes on a low heat until the meat is done and the sauce is thickened.

6. 6

   Add chilli if you like your food spicy.

7. 7

   Garnish with coriander and serve with ugali or chapatti.