How to Cook Tripe for Dinner (Matumbo)

Tripe (Matumbo)

The stomach of a cow, pig, sheep or ox – ox having arguably the best flavor. Tripe is usually sold specially prepared or cleaned for cooking and is very much an acquired taste. Depending on which animal it comes from it will have a different appearance (‘honeycomb’ tripe is reckoned by some to be the best for cooking) but the flavor is the same.

Tripe recipes


➛Tripe 1 kg.
➛cooking oil.
➛4 bulb onions.
➛1 large tomato.
➛3 fresh chilies.
➛Half teaspoon cumin seeds.
➛1 tablespoon tomato paste.
➛1 teaspoon fresh ginger paste.
➛Salt to taste.


  • Boil tripe till tender. I used the pressure cooker and boiled for about 25 minutes. Dice onions and mix with cumin seeds and fry till golden brown. Add tripe and fry for about 5 minutes, if it becomes too dry add a tablespoon of water.
  • Now add fresh ginger and turn for a few minutes then add your tomatoes, the fresh chili, (whole as they are, just make a slit through each and throw it in the pan), salt and tomato paste then fry for about 7 minutes and it is done.
  • Serve hot with an accompaniment of your choice.
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