Bowl of Batumbo / Tripe Stew
(click to enlarge)

Matumbo / Tripe Stew


East Africa, Kenya   -   Matumbo
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
2+ hrs
Yes		 This delicious stew is very much favored in Kenya, especially since it's easy to make, economical and high in protein. I've found little difference from one recipe to another, most often it's mainly whether Bell Pepper is included.

1
ar
1-1/4
8
7
3
7
1/3
1
1
1/3
1
1
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ar

#

#
oz
oz
cl
oz
c
T
T
t
c
t
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Tripe (1)
Lemon juice, or (2)  
Tomatoes
Tomato Sauce (3)
Onion, Red
Garlic
Bell Pepper (4)
Cilantro
Oil
Mchuzi Mix (5)
Chili Powder (6)
Broth or Water (7)
Salt
-- Serve With
Ugali -or- Rice
Do Ahead   -   (1 to 3-1/2 hrs depending - 20 min work)
  1. Par Boil TRIPE twice (3 minutes) with a little Lemon Juice or Citric Acid, then rinse. Clean the pot and return the Tripe with Water to cover well. Bring to a boil and simmer until tender but still with some chewyness.   Careful: cooking time can vary considerably with type and pre-processing. Drain (reserving some of the water to use as Broth), cool and cut into pieces, about 3/8 inch wide and 1 to 1-1/2 inches long.
Prep   -   (45 min)
  1. Scald TOMATOES 1 minute in boiling water and quench in cold water. Peel and cut into small dice.
  2. Quarter ONION lengthwise and slice about 1/8 inch thick crosswise. Crush GARLIC and chop medium. Mix.
  3. IF using:   Core BELL PEPPER and cut into strips about 3/8 inch wide and 3/4 inch long. Also see Note-4.
  4. Chop CILANTRO medium.
Run   -   (45)
  1. In a spacious sauté pan (3-1/2 qt), heat Oil. Stir in Onion mix until onions are translucent.
  2. Stir in Tomatoes. Continue to cook stirring until Tomatoes are well softened.
  3. Stir in Tripe, Mchuzi Mix, Chili Powder and Bell Pepper (if using) until well distributed. Stir in Broth, bring to a boil, cover and turn to a simmer for 10 minutes.
  4. Adjust liquid as needed. Season with Salt to taste. Stir in Cilantro for 1 minute.
  5. Serve hot, accompanied by Ugali or steamed Jasmine or Basmati Rice.
NOTES:

  1. Tripe:

      In Kenya, Goat Tripe is considered best, but it is very imperfectly available in North America. Beef Tripe is also used in most Kenyan recipes because it is the most available there too. I use Blanket Tripe, as that is most like Goat Tripe, and what I have seen in many photos of Matumbo made in Kenya. In Kenya, cleaning the tripe is a real hassle, but Tripe sold in North America is fully cleaned and bleached, and will be lighter in color than Tripe home cleaned in Kenya. For details and method of cooking see our Beef Tripe page.

  2. Lemon Juice

      I use Citric Acid, which is easier, and it's just the acidity you want.

  3. Tomato Sauce:

      I have found the Tomatoes on hand are often simply inadequate in both flavor and color, so I add an 8 oz can of a very simple Tomato Sauce. My favorite is Faraon Spanish Style, and I always have several 8 oz cans on hand. Other simple sauces will work as well.

  4. Bell Pepper:

      This is an optional ingredient, included in about half the Kenyan recipes I've seen. Color is entirely up to you. If using and making ahead for reheating, or if left overs will be reheated, I strongly favor removing the skin. Blast black with your Kitchen Torch and Brush the skin off under running water. I was going to include this, but found my Bell Peppers had expired.

  5. Mchuzi Mix:

      This "Stew Mix" is reverse engineered from "Royco® Mchuzi Mix" widely used in Kenya. Many recipes also allow using Curry Powder. This very tasty mix is easy to make by our recipe Mchuzi Mix.

  6. Chili Powder:

      What hotness Chili Powder you use and how much is up to your own best judgement. I use 1/2 t Indian Khandella which gives it a quite moderate heat. For details see our Chili Powders / Flake page.

  7. Broth:

      If you saved broth from cooking the Tripe, use it. Otherwise use Water, or any other Broth you happen to have.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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