Nairobi Kitchen

 

What Is Matumbo?

Matumbo is the Swahili word for tripe, the edible stomach lining of cows or goats. It’s a popular dish across Kenya and East Africa, often served with ugali, rice, or chapati.Matumbo can be prepared in different ways: wet fry, dry fry, or stewed with vegetables. But the wet fry version, simmered with onions, tomatoes, and spices, is one of the most beloved for its saucy, flavorful finish.

1 kg matumbo (tripe) – thoroughly cleaned
2 medium onions, finely chopped
3 medium ripe tomatoes, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1–2 green chilies, chopped (optional)
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon paprika or chili powder (optional)
1 beef or chicken stock cube (optional)
Salt to taste
3 tablespoons cooking oil
½ cup fresh coriander (dhania), chopped
2 cups water (for boiling and simmering)

 

Cleaning matumbo properly is the most important step. If not done well, it can carry an unpleasant smell. Here’s how to do it right:
Rinse thoroughly in cold water.
Scrape off any unwanted residue using a knife.
Soak in a mixture of warm water, lemon juice, and flour for 10–15 minutes. This helps remove odor and sliminess.
Rinse again 2–3 times until the water runs clear.

Tip: Ask your butcher to pre-clean the matumbo for you. It saves time and ensures it’s well-prepared for cooking.

 

Matumbo takes time to soften, so pre-boiling is essential.
Place the cleaned matumbo in a large sufuria (cooking pot).
Add enough water to cover it completely.
Sprinkle in a pinch of salt, garlic, and a bit of ginger to help with flavor.
Boil for 1½ to 2 hours (or until soft). You can also use a pressure cooker to reduce cooking time to 30–40 minutes.
Once soft, drain and set aside. Keep some of the broth for later.

 

In a clean pan or sufuria, heat 3 tablespoons of cooking oil over medium heat.
Add onions and sauté until golden brown.
Add garlic, ginger, and chilies (if using) and fry for about a minute until fragrant.
Add tomatoes and cook until they soften and form a thick sauce.
Mix in your spices: turmeric, curry powder, paprika, and crumble in the stock cube (if using). Stir well and let the spices bloom for about a minute.
Pro Tip: The longer you cook your onions and tomatoes, the richer and tastier your wet fry becomes.

Step 4: Cooking the Matumbo Wet Fry 

 

Add the boiled matumbo into the tomato-onion mixture.
Stir well to coat the tripe with all the spices and flavors.
Pour in about ½ cup of the reserved broth (or water) to create a saucy consistency.
Cover and simmer for 15–20 minutes on low heat.
Stir occasionally to prevent sticking and to let the matumbo absorb the sauce.
Finish with chopped coriander (dhania) for freshness.

Your Kenyan matumbo wet fry is now ready! Serve it hot with:
Ugali – the classic and most popular combo
Rice – for a soft, comforting meal
Chapati – for a delicious, saucy pairing
Garnish with fresh coriander or a squeeze of lemon for an extra burst of flavor.
 

Matumbo is more than just a meal, it’s a comfort food that carries memories of home. It’s the kind of dish that brings families together, especially on weekends or special occasions. From roadside eateries in Nairobi to home kitchens in Kisumu, matumbo remains a beloved part of Kenyan food culture. It’s affordable, filling, and packed with protein. But more than that, it’s a symbol of togetherness, of shared meals, laughter, and heritage passed down through generations.

 

Now that you know how to cook Kenyan matumbo wet fry, it’s time to try it at home! With this simple step-by-step recipe, you’ll make soft, flavorful matumbo that your family and friends will love. Serve it with ugali or chapati, and enjoy a taste of authentic Kenyan comfort food, rich in flavor, tradition, and love.