Cooked well, tripe, or matumbo as we know it, is simply delicious.
When buying, select matumbo that has been cleaned and looks fresh. However, no matter how clean it looks, I advise that you wash it under running cold water when you get home.
When buying matumbo, I buy whole pieces which are easier to wash, unlike small pieces. This week, I will share with you a simple recipe that will have you eating matumbo more. The trick to getting it right is boiling until tender.
• Put is a sufuria of cold water and boil for 15 minutes without covering. This is meant to sterilise the meat
• Drain and then pour fresh cold water and boil again, this time covered, for up to three hours or until tender
2. Under medium heat, fry the onion and ginger in a little oil (enough just to cook the onion) till it starts to slightly brown. Add the garlic at
this stage. I add the garlic last since it tends to brown faster than the onion and may burn before the onion browns, giving an undesirable bitter taste. At this point, you may add tomatoes if you prefer to. (In this recipe, I chose not to have them).
3. Add the curry powder and stir into the onion for about 1-2 minutes on low heat to prevent burning. Add the matumbo and stir into the onion and cook for about 3-4 minutes. Keep the heat at medium while constantly stirring to keep the onion mix from burning. Add a little water if it gets too dry. If you have tomatoes, you can add them at this point and cook until soft.
4. Add the chopped peppers and stir into the mixture. Cook for a further four minutes or more if you like.
5. Taste and adjust the seasoning and finish off by adding chopped dhania (coriander) if you have some. Enjoy with ugali.
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