The Fast Method to Preparing Appetizing Stewed matumbo (Tripe)

Stewed matumbo (Tripe) is the first thing that appears to many people’s mind when it arrives to a delightul meal. Today, we are going to provide you steps on preparing a tasty Stewed matumbo (Tripe).

Stewed matumbo (Tripe)

We hope you got insight from reading it, now let’s go back to stewed matumbo (tripe) recipe. You can have stewed matumbo (tripe) using 8 ingredients and 6 steps. Here is how you achieve it.

First of all, here are the ingridients that you should ready to cook Stewed matumbo (Tripe):

  1. Prepare 4 of medium tomatoes.
  2. Get 1/2 kg of tripe.
  3. Take 1 of large onions.
  4. Use 1 of chili.
  5. Use of cooking oil.
  6. Provide of salt.
  7. You need 1 of royco cube.
  8. Get of water.

After preparing the ingridients, now we are ready to make our yummy Stewed matumbo (Tripe):

  1. Wash the tripe and put it to boil for 3hrs til it becomes tender and soft..
  2. Chop the onions,tomatoes and chili..
  3. Add cooking oil in the tripe and stir,add the chopped onions and leave it to Cook for few minutes..
  4. Add chili and salt then stir again for few minutes..
  5. Add the chopped tomatoes and stir,leave it to cook. add royco cube and water to cook..
  6. Serve hot with kales and ugali..

Matumbo can be deep fried or made as stew. Normally served with ugali and vegetables of one's. Matumbo Stew (Tripe) – Kenyan Matumbo Recipe – Jikoni Magic. In Kenya matumbo (tripe) is very affordable and if done properly can be one of the tastiest dishes ever. Stewed Mushrooms is a consumable item cooked using the Cooking Set.

Recipe : Stewed matumbo (Tripe)

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After reading this instruction, now you are ready to be able to cook your first extraordinary Stewed matumbo (Tripe) and be a chunck of the few people that can make the special Stewed matumbo (Tripe). If you wish that your families can also make a remarkable Stewed matumbo (Tripe) or even to prepare the extra delicious Stewed matumbo (Tripe) for you, dont doubt to share this recipe to them.

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