Matumbo with Honey and Mala, you simply have to try this one!

Matumbo like you have never had before

The Pulselive Honey-Buttermilk fried Kenyan Tripe (matumbo)

Tripe, or what Kenyans lovingly call "Matumbo" is a common feature in our "Ugali" and "Sukumawiki" dish as a substitute for fried beef.

The downside of classic matumbo recipes is they can be quite bland, too peppery, drowning in watery soup or just not that pleasing to the palate.

So Pulselive has done one better, we have developed the perfect way to cook your matumbo that is guaranteed to leave you licking the plate afterwards.

It is acceptably sweet for a stew and still as savoury as we like it, with a nice thick soup. It is such a complete meal on its own that you can have it as is.

The Pulselive Twist to perfect fried Kenyan tripe

Just as the recipe has outlined, the two key ingredients for this recipe are honey and buttermilk (maziwa mala/lala).

The mala in this recipe serves well to thicken the soup and it also introduces a tinge of the savoury flavour.

Honey sweetens the tripe and masks that "grassy-earthy" taste that is often associated with matumbo.

Ingredients

500g pre-boiled Tripe (matumbo)

1/2 cup buttermilk (maziwa mala/lala)

2 tablespoons Honey

2 large Tomatoes

1 large Onion

1 tablespoon Tomato Paste

1 teaspoon salt

2 tablespoons cooking oil

1 bunch cilantro/dania

1 green bell pepper (optional)

Juice of one lemon (optional)

1/2 cup dry red wine (optional)

Chillies (optional)

Method

  • In a large sauce pan place the cooking oil and let it heat before adding the chopped onion.
  • Add chopped onions and fry for 15 seconds before adding the chopped tomatoes.
  • Allow tomatoes and onion to fry until well cooked and onions become translucent.
  • Add tomato paste, salt and any other spices you would like and cook for 30 seconds to a minute. Chillies, garlic, turmeric are good choices for this recipe.
  • Add the pre-boiled tripe (matumbo), mix until well combined and leave it to simmer for a minute.
  • Add honey and all the buttermilk (maziwa mala). Add a quarter cup of water and allow the dish to simmer for 5 minutes or until the soup is thick and not watery or runny.
  • Turn off the heat and sprinkle your chopped dania just before serving.
  • Serve while hot with ugali, rice, mukimo, mashed potatoes or have it as is.

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