Goat Matumbo

About Our Goat Matumbo

Goat matumbo is the goat's stomach lining, and like our beef matumbo the whole dish stands or falls on how well it was cleaned. We clean ours in-house, thoroughly, with several changes of water. It is thinner and lighter than beef tripe and comes to tenderness a little faster, but the method is the same: boil until tender, then fry down hard.

It is a Nairobi favourite for a reason - lean, almost pure protein, and a sponge for whatever it is cooked with. The classic treatment is a wet fry with onion, tomato, garlic, ginger and dhania after boiling. If you like this end of the counter, our goat trotters and goat head are cooked much the same slow way.

How to Cook Goat Matumbo

• Rinse well, then give it a first boil and throw that water away.
• Simmer 60-90 minutes with onion, ginger and a bay leaf until tender.
• Pressure cooker: 25-30 minutes.
• Then fry hard - the flavour comes from the frying, not the boiling.
• Use within 2-3 days chilled, or freeze once cooked.

Buying goat matumbo in Nairobi

We cut goat matumbo at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.