The few guys I have been around share one thing in common, their love for matumbo. Matumbo also known as tripe is a common delicacy in any Kenyan home which is loved by many.
Matumbo can be deep fried or made as stew. Normally served with ugali and vegetables of one’s choice, preferably kienyeji, nothing beats a meal of well-prepared matumbo.
Here is a step to step guide on how to make this Kenyan delight
Ingredients
500g of matumbo
Vegetable oil
Onions
Garlic
Tomatoes
Salt and pepper
Beef cube
Water
Procedure
Clean the matumbo well and cut it into sizeable pieces.
Bring the cleaned matumbo to boil well. Reduce the heat and simmer for 20 minutes. Drain the remaining stock and set it aside.
Place your pan on the fire and pour in the oil. Once the oil is hot, add the cubed onions and fry them until they are golden brown.
Add your garlic and cook for a while before adding the tomatoes. Sprinkle salt over the tomatoes and cover for 5 minutes
Uncover the mixture and stir until it becomes thick.
Add the matumbo and stir well until it is fully coated with the tomato and onion paste. Add some spices of your choice like beef cubes to taste.
Add the stock that you had put aside and let it simmer over low heat.
Season your stew with pepper before serving hot as matumbo is best eaten while it is still hot.