Kenyan Matumbo And 6 Other Surprising African Tripe Recipes That Are Finger Licking Delicious

A sumptuous bowl of Efo Riro, a tripe delicacy which is a favorite of the Yoruba in Nigeria

Have you had a chance to enjoy a nicely cooked delicious serving of Kenyan matumbo or any other African tripe meal? If not, then don’t worry because this article is just for you. Matumbo or tripe is one of those delicacies that you may hesitate to taste when trying it out for the first time. Nevertheless, the moment a piece of this delicacy lands on your tongue, your palates will forever thank you for the treat. So, here are just a few things you need to know about this mouth watering cuisine.

Efo Riro
A sumptuous bowl of Efo Riro, a tripe delicacy which is a favorite of the Yoruba in Nigeria (Photo credit: @africanvibes.com / Website)

What is the nutritional value of matumbo or tripe?

Healthline states that tripe is rich in protein, minerals and vital vitamins that are very important in our bodies. As we all know, protein helps in building body muscles and repairing damaged tissues. Minerals like phosphorus and zinc found in tripe act as good immune boosters. On the other hand, vitamins like B12 are good for your immune system, skin and hair just to name a few. All this goodness is readily available since tripe is cheap compared to other types of meat. 

From which part of the animal body does tripe or matumbo come from?

According to Wikipedia, tripe is the stomach lining of ruminant animals which are also herbivorous. These animals have large hooves and they mainly graze on grass or browse on shrubs or trees. Ruminants mainly have four compartments in their stomachs. After eating their food, a fermentation process takes place through microbial actions before digestion continues in the other compartments. These animals also chew cud. They include cattle, goats, sheep, and antelopes among others. Beef, goat and sheep tripe is the most common.

What is the texture of tripe or matumbo?

Tripe has a rubbery feel to touch and chewy when eating it. Tripe is mainly made up of numerous connective tissues and smooth muscles hence the chewy texture. When cooked properly, it is very delicious, tender and succulent. Otherwise, undercooking can leave you with very tough tripe.

What does tripe taste like?

If you have never eaten matumbo, you must be wondering what it tastes like. Knowing that it comes from an animal’s stomach makes you even more curious. Of course tripe has some animal fat and you already know how that tastes. It also tends to have a mild taste of the organs that surround it. That means you will also have a mild liver-like flavor. Tripe also takes the taste or flavor of the other ingredients added to it while cooking.

How to get rid of matumbo smell?

There are people who are put off by the smell of tripe. Some say it is a fishy pungent smell and others say it smells like grass or wet hay in combination with dirt. To do away with the smell, make sure that you wash your tripe thoroughly at least three times with lots of water. However, some people prefer having their tripe partially washed. 

To completely get rid of the smell, you can use salt, baking powder and vinegar to clean the tripe. Some people have also found that by soaking the already thoroughly washed tripe in milk it not only gets rid of the bad smell but also tenderizes the meat. Milk in this case absorbs the bad smell.

Can you enjoy your tripe if you are on a weight loss plan?

Of course yes. Tripe or matumbo is considered a low carb dish since it only has 3.4 grams of fat, 10 grams of protein and 1.7 grams of carbohydrates in a serving of 85 grams. It is good to know that it is healthier than other types of red meat.

Well, having learned a thing or two about matumbo or tripe, let’s get in the kitchen and prepare some finger-licking and mouth watering sumptuous tripe delicacies.

RECIPES

#1. Matumbo

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Thyme Habanero Matumbo By Kaluhi's Kitchen

Yields8 Servings
Prep Time3 hrsCook Time40 minsTotal Time3 hrs 40 mins

Thyme Habanero Matumbo - Matumbo (tripe) is mostly intestines of a cow and it is actually really delicious if done well. Matumbo is mostly fried and is often served with Ugali. This recipe requires you to boil the matumbo for 3-4 hours or until tender, then fried with dried sauce and served.

Matumbo is a swahili word which in this context loosely translates to innards. The western world refers to matumbo as tripe and they too indulge in this delicacy. It is the meat that comes from the stomach of a cow, making it an organ meat. It is cheaper than muscle meats and very nutritious.

 1 large red onion, diced
 1 large tomato, grated
 A bunch of dania (both stems and leaves will be used)
 2 kg matumbo
 ½ tsp thyme
 ½ tsp habanero
 1 tbsp rocyo
 Saltto taste
  Vegetable oilfor frying
 cloves of garlic
 ½ cup of plain yoghurt

Ingredients

 1 large red onion, diced
 1 large tomato, grated
 A bunch of dania (both stems and leaves will be used)
 2 kg matumbo
 ½ tsp thyme
 ½ tsp habanero
 1 tbsp rocyo
 Saltto taste
  Vegetable oilfor frying
 cloves of garlic
 ½ cup of plain yoghurt
Thyme Habanero Matumbo By Kaluhi’s Kitchen

#2. Peppersoup

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Nigerian Pepper Soup with Assorted Cow Meat By All Nigerian Foods

Yields4 Servings
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Pepper soup is one of the most delicious Nigerian foods. I want to talk about the assorted meat recipe I have come to learn, in the last few years that several recipes exist. This one, however, is made with assorted meat. You will learn about the ingredients/spices used for pepper soup also.

We have different recipes in Nigeria that are made with different kinds of meat and fishes. The most popular is the goat meat recipe followed by the assorted cow/goat meat recipe (which includes shaki [cow tripe], pkomo, fresh meat, intestine, liver, and kidney), also we have the cow tail version, Catfish Pepper Soup which is fondly called ‘point and kill’.

Here is how I Make pepper soup with assorted cow meat. I have used the phrase ‘Assorted cow meat’ on several parts of this food blog. If you don’t understand what I mean, here is an explanation. – Assorted cow meat in Nigerian is simply different parts of a cow, it includes plain red beef, cow tripe, liver, kidney, intestine, etc.

ALSO READ: Moroccan Meatball and Vegetable Ragout by From A Chefs Kitchen

 1 kg assorted meat (goat or cow)
 Scent leaves(a handful)
 Sliced Utazi Leaves (optional)(a handful)
 3 tbsp ground crayfish (optional)
 1 cup sliced onions
 Salt and pepperto taste
 2 garlic cloves
 Half-finger of ginger.
 paprikateaspoon.

There are many brands of beef seasoning spices in Nigeria, you can use anyone. Try different ones with different foods then chose one of the brands and use for all your cooking.

Ingredients

 1 kg assorted meat (goat or cow)
 Scent leaves(a handful)
 Sliced Utazi Leaves (optional)(a handful)
 3 tbsp ground crayfish (optional)
 1 cup sliced onions
 Salt and pepperto taste
 2 garlic cloves
 Half-finger of ginger.
 paprikateaspoon.
Nigerian Pepper Soup with Assorted Cow Meat By All Nigerian Foods

#3. Efo Riro

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Efo Riro by Sisi Jemimah

Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Efo Riro needs no introduction as it’s one of the most popular vegetable soups in Nigeria and an absolute favorite of the Yorubas. It’s quite an easy dish to prepare, as long as you follow the major instructions and requirements.

A major rule is; using tomatoes for Efo Riro is an absolute No No! All you need to use are Bell peppers and Scotch bonnets. Definitely no tomatoes!

 3 medium /2 big size bell peppers (Tatashe)
 ½ cup Palm Oil
 1 ½ medium size red onions
 Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
 ½ cup raw/cooked prawns (Optional)
 2 Knorr chicken cubes or any bullion cubes of your choosing.
 Salt to taste

Ingredients

 3 medium /2 big size bell peppers (Tatashe)
 ½ cup Palm Oil
 1 ½ medium size red onions
 Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
 ½ cup raw/cooked prawns (Optional)
 2 Knorr chicken cubes or any bullion cubes of your choosing.
 Salt to taste
Efo Riro By Sisi Jemimah

#4. Egusi Soup

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Nigerian Egusi Soup Recipe by Zeelicious

Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Egusi Soup is easily the most popular Nigerian soup. It can be paired with many different starches such as garri, pounded yam, fufu and the list goes on. The soup uses pumpkin seeds with a vegetable. This recipe uses Ugu (pumpkin leaves), however, other vegetables can be used with the recipe. Some vegetables that are typically used are bitter leaf and spinach.

 1 cup Palm Oil
 1 tsp Salt (for the meat)
 ½ tbsp Ground cayenne/dry pepper - optional
  tsp Opeyi (fermented locust beans) - optional
 2 tbsp Knorr powder preferably meat flavor (or 2 cubes)
 1 cup Meat Stock (stock from cooking the meat)
 5 Yellow Peppers (blended)
 5 Red Bell Peppers (blended
 1 Large Onion
 6 Pieces Kpomo or Ponmo (Dried Cow Skin)
 6 Pieces Shaki (Tripe)
 6 Pieces Beef
 2 cups Shredded and Dry Fish

Ingredients

 1 cup Palm Oil
 1 tsp Salt (for the meat)
 ½ tbsp Ground cayenne/dry pepper - optional
  tsp Opeyi (fermented locust beans) - optional
 2 tbsp Knorr powder preferably meat flavor (or 2 cubes)
 1 cup Meat Stock (stock from cooking the meat)
 5 Yellow Peppers (blended)
 5 Red Bell Peppers (blended
 1 Large Onion
 6 Pieces Kpomo or Ponmo (Dried Cow Skin)
 6 Pieces Shaki (Tripe)
 6 Pieces Beef
 2 cups Shredded and Dry Fish

Directions

Nigerian Egusi Soup Recipe by Zeelicious

#5. Achu Soup

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Achu Soup By African Bites

Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Achu Soup (Yellow Soup) & Achu - gloriously yellow, delicate soup prepared mostly in Cameroonian home cooking and fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro).

This is a Cameroonian traditional meal: pounded coco yams eaten with a light yellow soup. It is intensely spicy - filled with ethnic flavors.

 1-2 pounds of assorted meat beef, tripe, cow skin
 67 cups stock or/and water
 1 tbsp bouillon powderor maggie
 1 tbsp ground limestone
 2 tbsp ground achu spice
 1 hot pepper Scotch bonnet/Habenero
 45 pounds of Coco yams Taro
 Salt to taste

Ingredients

 1-2 pounds of assorted meat beef, tripe, cow skin
 67 cups stock or/and water
 1 tbsp bouillon powderor maggie
 1 tbsp ground limestone
 2 tbsp ground achu spice
 1 hot pepper Scotch bonnet/Habenero
 45 pounds of Coco yams Taro
 Salt to taste
Achu Soup By African Bites

#6. Ogbono Soup

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Ogbono Soup and Pounded Yam from Scratch  – A tasty and hearty Nigerian soup made from Ogbono seeds (bush mango seeds) added with pre-cooked meat. And paired with smooth, tasty and filling Pounded Yam for an extraordinary African meal experience!

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Ogbono Soup and Pounded Yam By African Bites

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ogbono soup is a hate or love it soup. No, I didn’t grow up eating it but quickly  fell in love with it after moving to the U.S. It’s appeal? Chunks of meat and fish. Annnd it’s comforting and hearty. 

For those few who aren’t familiar with Ogbono seeds, they are often times called wild mango, African mango, bush mango and dika. The trees bear edible mango-like fruits and the seeds (also called dika nuts) and are basically like nuts that can be eaten raw or roasted. Seriously I don’t know anyone who eats this as a snack but some say they do.

 1-2 pounds meat (oxtail , stew beef , tripe and kpomo (cow skin)
 1 cup smoked fish
 1 cup diced onion
 ½ cup ground Crayfish
 1 tbsp chicken bouillon (adjust to taste bud)
 3 cups chopped greens (spinach, collard greens, kale, callaloo (African greens) )
 1/4 – ⅓ cup palm oil.
 1 tablespoon red pepper flakes
 ½ cup ground egusi , optional
 1/2 cup ground ogbono
 Salt and pepper to taste
Pounded Yam From Scratch
 2-3 pounds African (Ghana yams)

Ingredients

 1-2 pounds meat (oxtail , stew beef , tripe and kpomo (cow skin)
 1 cup smoked fish
 1 cup diced onion
 ½ cup ground Crayfish
 1 tbsp chicken bouillon (adjust to taste bud)
 3 cups chopped greens (spinach, collard greens, kale, callaloo (African greens) )
 1/4 – ⅓ cup palm oil.
 1 tablespoon red pepper flakes
 ½ cup ground egusi , optional
 1/2 cup ground ogbono
 Salt and pepper to taste
Pounded Yam From Scratch
 2-3 pounds African (Ghana yams)
Ogbono Soup and Pounded Yam By African Bites

#7. Mogodu


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Tripe Mala mogodu ulusu By Taste Woolworths

Yields6 Servings
Prep Time1 hr 30 minsCook Time3 hrs 30 minsTotal Time5 hrs

Tripe (Mala mogodu/ ulusu) - Tripe contains little fat and most of its flavor comes from the surrounding organs, giving it a mild liver-like flavor. Tripe is mostly valued for its chewy texture—it is made up of smooth muscle and lots of connective tissue. If undercooked, tripe can be very tough

 1 kg tripe
 coarse saltfor sprinkling and soaking
 4 litres water
 salt and pepper, to taste
 4 tbsp vegetable oilor ghee
 1 medium onion, roughly chopped
 1 large red chilli, finely chopped
 1 tbsp garlic, crushed
 1 tsp paprika
 2 bay leaves
 1 x 400 g can chopped tomatoes
 1 cup amasi or plain yoghurt, for serving
 2 tbsp parsley, chopped, to garnish

Ingredients

 1 kg tripe
 coarse saltfor sprinkling and soaking
 4 litres water
 salt and pepper, to taste
 4 tbsp vegetable oilor ghee
 1 medium onion, roughly chopped
 1 large red chilli, finely chopped
 1 tbsp garlic, crushed
 1 tsp paprika
 2 bay leaves
 1 x 400 g can chopped tomatoes
 1 cup amasi or plain yoghurt, for serving
 2 tbsp parsley, chopped, to garnish
Tripe (Mala mogodu/ ulusu) By Taste Woolworths

Conclusion

So, the next time you slaughter an animal at home during the festivities, do not throw away the tripe or matumbo. It is a source of protein and you now know how to make several delicious cuisines from it. You can also get tripe from your local meat vendor or butchery. To enjoy this meal, always make sure you wash the tripe thoroughly and cook until tender and soft.

If you happen to try these recipes kindly share your experience down below. Reading your comments is always our pleasure.

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