Kenyan
Matumbo Stew
A homely Kenyan tripe stew simmered until tender, then cooked with onions, tomatoes, garlic, ginger, and a little curry powder. It is rich, saucy, and best served hot with ugali or chapati.
Watch it madeAjab Flour · 1:41
Ingredients
- Cleaned beef tripe, cut into bite-size pieces500g
- Water4 cups, plus more as needed
- Salt1 tsp, divided
- Vegetable oil2 tbsp
- Red onion, finely chopped1 large
- Garlic, minced3 cloves
- Fresh ginger, grated1 tsp
- Ripe tomatoes, chopped3 medium
- Tomato paste1 tbsp
- Curry powder1 tsp
- Royco mchuzi mix or beef stock powder1 tsp
- Green bell pepper, chopped1/2
- Fresh coriander leaves, chopped2 tbsp
Method
- Rinse the matumbo well under running water, rubbing the pieces with a little salt, then rinse again until the water runs clear.
- Put the matumbo in a pot with 4 cups water and 1/2 tsp salt, bring to a boil, skim off any foam, then cover and simmer for 1 1/2 to 2 hours until tender.
- Drain the tender matumbo, reserving 1 cup of the cooking liquid.
- Heat the oil in a sufuria or heavy pot over medium heat and fry the onion until soft and lightly golden.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the tomatoes, tomato paste, curry powder, Royco, and remaining 1/2 tsp salt, then cook while stirring until the tomatoes break down into a thick sauce.
- Add the boiled matumbo and stir well so the pieces are coated in the tomato mixture.
- Pour in the reserved cooking liquid, cover, and simmer for 15 to 20 minutes until the stew is thick and glossy.
- Stir in the green bell pepper and cook for 3 to 5 minutes, leaving it slightly fresh.
- Finish with chopped coriander and serve hot with ugali, chapati, or steamed rice.
Common questions
Can I substitute Royco mchuzi mix in matumbo stew if I don't have it?
Yes. Use beef stock powder, bouillon, or a little extra salt plus a pinch of curry powder. Start small, taste near the end, and add more only if needed because stock powders vary in saltiness.
How long does matumbo need to cook so it becomes tender?
Usually 1 1/2 to 2 hours at a gentle simmer, depending on the tripe. It should be soft enough to bite easily but not falling apart. Older or thicker pieces may need a little longer.
What are the most common mistakes when making matumbo stew?
The biggest mistakes are not cleaning the tripe well, boiling too hard, and undercooking it before adding the sauce. Also avoid adding the bell pepper too early, or it can turn mushy and lose its freshness.
How should I store leftover matumbo stew?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently on the stove with a splash of water if needed. It also freezes well for about 2 months.
What is the best way to serve matumbo stew?
Serve it hot with ugali, rice, chapati, or mashed potatoes. A side of sukuma wiki or cabbage works well too. Finish with fresh coriander on top for color and a brighter flavor.