Kosewe’s in Nairobi CBD has the best goat tripe(matumbo).
After having it there a couple of years ago,I had to go and try it in my kitchen,previously I had eaten only cow tripe,but goat tripe is the real thing,packed with flavour and really tender.Sorry cows…….
Anyway tripe is eaten in many countries all over the world,in Italy it is even a street food much like we have mutura or stuffed tripe here in Kenya.And many parts of Italy have their own way of cooking tripe that is region specific.
In parts of France it is even considered a gourmet food,so you may want to give this food another try …
It is also cheaper than beef so one more reason to enjoy this delicacy .
Now the thing with cooking tripe is that you have to clean it well and to cook in on low heat till its tender.
First you have to parboil it for about an hour or two till the meat becomes tender,then you fry it and simmer the stew on low heat till the tripe becomes tender.
Seeing that the Christmas period is fast approaching and a lot of goats will be facing the butchers knife over the holiday season,try this recipe and delights your taste buds.
Like all animal products,tripe is nutritional benefits include it being a source of protein ,calcium,potassium and phosphorus well as containing small amounts of iron.
However it should not be an everyday food for anyone watching their cholesterol levels.
The pest thing for cooking this in would be an clay pot but a good saucepan would be just as good.
1 kilo of tripe par boiled
2 medium-sized onions chopped finely
2 large tomatoes chopped finely
1 tablespoon tomato paste
2 tablespoons chopped spring onions
salt and black pepper to taste
1.Once you have parboiled the tripe and all the water has evaporated use the same pot to cook the tripe in and just add the tomatoes,onions,tomato paste,salt and black pepper and just a tablespoon of olive/vegetable oil if necessary and lower heat to low and let the tripe cook for about 15 minutes.
2.After the vegetables have softened and released their juices uncover the saucepan and stir ,add some stock/water to cover the tripe and let simmer for a further 30-45 minutes.
3.Taste the tripe and if tender then add the chopped spring onions and turn off heat.Let the steam from the stew cook the parsley for 5 minutes then serve.
If it’s not tender enough just let simmer for a further 10 minutes then proceed as above.
Tripe can be served with anything from steamed rice to chapatis to ugali.