Ugali with Beef Tripe Stew and Fried Greens

For the Tripe Stew (Matumbo):

• 500g beef tripe (cleaned and pre-boiled)

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 tablespoon tomato paste (optional)

• 2–3 cloves garlic, minced

• 1 tsp grated ginger

• 1 tsp curry powder (optional)

• Salt and pepper to taste

• 1 beef cube or stock (optional)

• 1 cup coconut milk or water (for stew)

• Cooking oil

For the Greens (Sukuma Wiki / Collard Greens):

• 1 bunch of collard greens (or kale), finely chopped

• 1 onion, chopped

• Salt to taste

• 1–2 tbsp cooking oil

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👨‍🍳 Method

1. Prepare the Tripe Stew (Matumbo):

1. Clean the tripe thoroughly and boil it for 1–2 hours until soft (if not already pre-boiled).

2. In a pan, heat oil and sauté onions until soft.

3. Add garlic and ginger, cook for 1–2 minutes.

4. Add chopped tomatoes and tomato paste. Cook until soft and saucy.

5. Add boiled tripe, curry powder, salt, pepper, and stock cube (if using).

6. Stir well, then add a bit of water or coconut milk. Let it simmer for 10–15 minutes.

7. Adjust seasoning and thickness of the stew as needed.

2. Prepare the Greens:

1. In a separate pan, heat oil and fry onions until translucent.

2. Add chopped greens and stir fry for 3–5 minutes until wilted but still bright green.

3. Season with salt. Avoid overcooking to retain nutrients and texture.

3. Make the Ugali:

1. Boil water in a pot.

2. Gradually add maize flour while stirring constantly with a wooden spoon or cooking stick.

3. Keep stirring and mashing against the sides of the pot to eliminate lumps.

4. Cook until thick, firm, and pulling away from the sides of the pot (about 10 minutes).

5. Shape into a mound and serve hot.

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🥄 Serving:

On a plate, serve a scoop of ugali, a generous spoonful of the tripe stew, and a portion of the fried greens. Best eaten with clean hands — East African style!