Matumbo, or tripe, is a deeply comforting and traditional dish. However, because it is an organ meat (part of the cow's stomach), it requires a bit more care in preparation than a standard cut of beef.

Step 1: Buying Quality

The first step to great Matumbo is buying it fresh. At Qwa Neema, we thoroughly pre-clean our tripe before it hits the display, saving you hours of intense scrubbing at home. Fresh Matumbo should smell earthy but not spoiled, and it should have a clean, pale color.

Step 2: The Final Clean

Even though we clean it at the butchery, you should give it a final wash at home. Rinse it thoroughly under cold running water. Some people like to soak it in warm water with a splash of vinegar or lemon juice for 15 minutes to neutralize any lingering strong odors.

Step 3: The Boil

Matumbo is tough. It must be boiled until tender before you even think about frying it. Cut it into bite-sized pieces and place it in a large pot. Add water, a generous pinch of salt, and perhaps a clove of garlic or a slice of ginger to flavor the broth. Boil it for at least 1 to 2 hours, or until it is soft enough to cut easily with a fork. (Using a pressure cooker reduces this time to about 30-40 minutes).

Step 4: The Fry

Once tender, drain the water (you can save a little for stock). Now, fry the Matumbo with plenty of onions, tomatoes, coriander (dhania), and your favorite spices. Cook it until the tomatoes break down into a thick sauce.

Serve hot with Ugali and greens for a perfect Kenyan meal.