I do not know exactly why I never liked Matumbo for the better part of my life. Maybe I may have had a nasty matumbo experience when I was a child that led me to absolutely abhor that meal. This all changed last year when I decided to face my fears and had matumbo for the first time in a very long time. And it was the tastiest thing I had tasted in a long time. I then concluded that probably it all comes down to how you cook it, and if it is cooked well, the results are always spectacular!
Matumbo is a swahili word which in this context loosely translates to innards. The western world refers to matumbo as tripe and I was pleased that they too indulge in this delicacy. It is the meat that comes from the stomach of a cow, making it an organ meat. It is cheaper than muscle meats and very nutritious. Today I prepared for you one of my new favorites, with the fabulous flavors of chilli and garlic. The technique I used was very specific so just read on to find out more :). I am so excited about this!!!!!