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Kenyan Matumbo (Tripe)
This recipe for Matumbo utilizes the power of a pressure cooker or Instant Pot to turn tough tripe into a melt in yourmouth stew in a fraction of the traditional time. The final dish is a rich, savory, and aromatic stew perfect for a quick weeknight dinner.
Equipment
- 1 Instant Pot
- 1 Wooden spoon Spatula
Ingredients
- 2 lbs approx. 900g Matumbo (tripe), cleaned and cut into bite-sized pieces
- 2 large onions finely chopped
- 4 cloves garlic minced (Alt. Powder Garlic)
- 1 inch piece of ginger grated (Alt. Powder Ginger)
- 3 large ripe tomatoes chopped, or 1 can (14.5 oz / 411g) diced tomatoes
- 1 bell pepper any color, diced
- 1 tbsp Worchestershire
- 1/2 cup 120ml beef or vegetable broth
- 1 tbsp cooking oil vegetable or canola
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt or to taste
- 1/4 cup 60ml fresh cilantro, chopped (for garnish)
- 1/4 cup 60ml water (for the Instant Pot)
Instructions
- Prepare the Matumbo: Ensure your 2 lbs (approx. 900g) Matumbo is thoroughly cleaned and cut into bite-sized pieces. Pat it dry with a paper towel.2 lbs approx. 900g Matumbo (tripe), cleaned and cut into bite-sized pieces
- Sauté in the Pot: Set your Instant Pot or pressure cooker to the "Sauté" function. Add 1 tbsp cooking oil and heat. Add the 2 large onions, finely chopped, and cook until soft and translucent, about 5 minutes. Stir in the 4 cloves garlic, minced, and 1 inch piece of ginger, grated, and sauté for another minute until fragrant.2 large onions, 4 cloves garlic, 1 inch piece of ginger, 1 tbsp cooking oil
- Add Tripe and Spices: Add the prepared Matumbo pieces to the pot. Cook for 2-3 minutes, stirring to coat with the aromatics. Add the 1 tsp turmeric powder, 1 tsp paprika, and 1/2 tsp black pepper. Stir well.1 tsp turmeric powder, 1 tsp paprika, 1/2 tsp black pepper
- Pressure Cook: Add the 3 large ripe tomatoes, chopped, 1 bell pepper, diced, and the 1/2 cup (120ml) beef or vegetable broth. If using an Instant Pot, add the additional 1/4 cup (60ml) water. Stir everything together. Close the lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the time for 40-50 minutes on high pressure. The total time will vary depending on the tripe's thickness and age. A good starting point is 45 minutes.3 large ripe tomatoes, 1 bell pepper, 1/2 cup 120ml beef or vegetable broth, 1/4 cup 60ml water (for the Instant Pot)
- Release Pressure: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to "Venting" to release any remaining steam.
- Final Touches: Open the lid. The Matumbo should be very tender. Stir the stew. If the sauce is too thin, you can set the pot to the "Sauté" function and simmer for a few minutes to reduce it.Add 1 table spoon Worchestershire for 10 minutes. Taste and adjust seasoning with 1/2 tsp salt or to your liking. Garnish with 1/4 cup (60ml) fresh cilantro, chopped, and serve hot.1 tbsp Worchestershire, 1/2 tsp salt, 1/4 cup 60ml fresh cilantro, chopped (for garnish)
Notes
- The pressure cooker or Instant Pot is a game-changer for tripe. It saves hours of cooking time without sacrificing tenderness.
- The cooking time may vary. If your tripe isn’t as tender as you’d like after the initial cook, you can pressure cook it for another 5-10 minutes.
- You can add other vegetables like potatoes or carrots to the pot along with the tomatoes for a more filling stew.
Nutrition
Serving: 225gCalories: 300kcalCarbohydrates: 12gProtein: 40gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 5mg
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