Boil the matumbo: Boil water in a heavy bottomed pot. Once the water comes to a boil, add matumbo pieces, ginger, garlic and salt. Boil for 3-4 hours or until the tripe is tender.

In a pan, heat oil. Add onions and cook until translucent. Add ginger, garlic and coriander stems and stir for 30 seconds.

Add tomatoes, tomato paste, matumbo pieces and salt and stir. Cook for 8-10 minutes. Garnish with coriander leaves and serve with Ugali.