Here is a short story of one of my favourite foods.
Ma: Kids, today I’m making matumbo (tripe). Who wants?
Child 1. let’s call her HER ROYAL HIGHNESS or HRH in short.
Child 2. Let’s call him MY HEARTBEAT.
The story continues…..
HRH: Nope. I hate matumbo.
MY HEARTBEAT : the distasteful look in his eyes tells it all
Ma: a happy dance in my ♥
The end 😘
Half a kilo of matumbo
2 large tomatoes
1 tablespoon tomato paste
Ginger and garlic paste
1 tspn curry powder
1 tspn turmeric powder
1 tspn chilli flakes
Salt to taste. I used rock salt.
1 Green bell pepper
A pinch of cumin seeds.
Juice of 1 medium sized lemon or lime
- Wash tripe thoroughly under running water for 5 to 10 minutes.
- Cut to size and bring to boil for an hour or until tender. If using a jiko, it will take probably 30-45 minutes. I boiled mine 2 days earlier and placed in the fridge.
- Chop up your onions, tomatoes and bell pepper, prepare the ginger & garlic paste and squeeze juice from the lime/lemon and set aside.
- Once the tripe is boiled to tender, remove from heat and place it aside. Check for tenderness by piercing a fork or a skewer through a piece. If it can’t go through midway, it is not ready.😒
- In your cooking pan, heat oil on high heat.
- Add your cumin. Add onions after the cumin have started to change color or are popping in the oil.
- Fry onions and caramelise them before adding ginger & garlic paste, bell peppers, chilli flakes, tomato aste, curry powder and turmeric powder.
- Fry and allow the flavors to combine.
- Add your tripe and mix well.
- Let it fry for 5 – 7 minutes.
- Add tomatoes, mix it well and reduce heat to medium. Cover and let the tomatoes to blend in completely. Keep checking every 4 minutes.
- Once the tomatoes are well blended, add in the juice of your lime/lemon and mix.
- Cover and let is simmer for 5 minutes.
- Serve with ugali, rice or chapati.
NB. If interested in cooking lessons of any items in the blog so far, let me know in the comment section below.
Hugs & kisses 💕💕