Tripe has a rich heritage in many South African households, treasured for its unmistakable taste, cultural significance and culinary comfort. Now, designed to suit the dynamic lifestyles of ...

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast ...

Twin sisters Fatima Sydow and Gadija Sydow Noordien bring you recipes lovingly collected and perfected throughout their years living on the Cape Flats. From delicious smoortjies to curried fish and ...

It's widely believed that cows have four stomachs. In reality, they have one stomach with four digestive chambers, with the linings of three long appreciated as food by the Chinese, Italians and ...

The Pakistani neighborhood that runs down Coney Island Avenue in Midwood, Brooklyn, has a fairly vibrant restaurant scene, mostly made up of places that serve Pakistani/Bangladeshi or Turkish food. I ...

Heat the oil in a large pan over medium heat and sauté the onions, green pepper and potatoes for about 8 minutes. Add the curry powder, garlic and paprika and cook for a further 5 minutes, stirring ...

The mere mention of tripe is enough to make most baby boomers shudder with memories of gelatinous strips of clear meat in white sauce. Yet in Darwin, a small group of specialist butchers, chefs and ...

Organ meats are a concentrated source of nutrients and are included in the traditional cuisines of many cultures around the world. While people have consumed them since ancient times, the popularity ...

1 Put the tripe in a pot filled with water to cover and boil for 2 hours. 3 Heat the oil in a hot pot and fry the onions until soft and golden. Add the garlic and fry dor another minute. Add the ...