Matumbo is actually the stomach lining from one of the four stomachs of a cow. Also known as Tripe, matumbo is derived from many other animals but mostly hoofed farm animals.
Considered very versatile, tripe is incorporated in many local cuisines. You can make a broth, a stir fry or even incorporate it into a pasta dish as is done in Asian cuisine. Although many people may find it queer to eat an animals insides, if prepared and cooked correctly it can be quite delicious.
Usually, preparing matumbo is a nostalgic experience for me because it reminds me of my late grandmother. The first time i cleaned matumbo, it belonged to a goat. I was cleaning outside at the tap and she sat on a stool and regaled me with stories of years before my mother was born :D. I remember thinking how i really wanted her to enjoy her dinner that night, and because she was a perfectionist, I cleaned the matumbo senseless. For two hours! Later that night, i received a lovely complement for the tasty tripe. This is how i make my matumbo stir fry.
- 500g Tripe
- Red onions(2)
- A single bay leaf
- 2 table spoons Apple Cider Vinegar
- 4 Cloves
- 2 cloves of garlic
- 1/2″ ginger
- 2 Tomatoes
- 1 Green Pepper
- Fresh Chilli Pepper to taste
- Royco Beef Cube
- A cup of fresh Cilantro/dhania
- 1 lemon
- 3 tablespoons of vegetable oil
First, and most importantly, take the tripe and wash thoroughly under running water. When you buy the tripe, the butcher has usually given the tripe a wash down but you need to thoroughly hose it down when you get home. Also, you can use a tooth brush to make sure you get all the grit out.
Another way to clean it is to bleach it. After cleaning it as above, soak it in chlorine. This gets rid of germs and gives it a ‘cleaner’ look. And truth be told, it goes a long way in getting rid of the ‘aroma’ of the tripe. However, you need to rinse many times to get rid of the chlorine.
Once it is clean, cut it into bite size pieces, place in a large saucepan and add water to boil. Add the Apple Cider Vinegar and the fresh lemon juice.
The apple cider vinegar helps to tone down the ‘aroma’ of the tripe. Boil until tender. This could take between 1 and 2 hours, sometimes longer, depending on how soft you want the matumbo to be. I boiled mine for one hour.
In another pan, fry the diced onions until translucent. Now add the cloves, crushed ginger and garlic, ground black pepper and the bay leaf and cook for 1 minute on low heat. Introduce the tomatoes and the chilli pepper and cook for 2 minutes.
To the herb and spice add the tripe, stir it in and cook for 10minutes. Pour in half a cup of water and one Royco beef stock cube. Simmer for 20 minutes then add cilantro for a further 5 minutes and your tripe is ready to serve up. Serve hot!
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