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Anna Trapido's Offally Good suggestions

3 June 2017 11:00 AM
There is a whole offal world out there and Anna joins Phemelo Motene to help her listeners navigate it.

Listen to Anna's chat with Phemelo Motene on Weekend Breakfast while reading her handy notes below...

Foodie types are all of a twitter – literally because La Tete bistro (on Bree street) in Cape Town was recently named by CNN as ‘one of the world’s top ten new restaurants for 2017’. La Tete specialises in what is known as ‘nose to tail’ eating - a waste minimizing philosophy of farming, cooking and eating in which every possible part of an animal is consumed. Some examples of things on the menu include sweetbreads (thymus glands) on sour dough, bone-based broths, beef cheeks and crispy pork tail with aioli sauce and of course tripe.

If you listen to the Cape Town foodie set you would think that no one had ever eaten any of these items before. Which is because they probably haven’t – most of those kinds of Capetonians grew up and live in a culinary cultures but industrialised farming and modern food retail systems mean that butchers and supermarkets in the suburbs sell almost no internal organs (other than liver).

You never see tripe, lungs, brain in suburban supermarkets. Almost all the meat on sale is what might be thought of as the pretty bits – ie the bits where you can’t see that it was once an animal – e.g. plastic-wrapped fillet, sirloin and boneless chicken breast. Maybe patties of minced something…

The good news is that it might be true for suburban supermarkets but there is a whole other offal world out there.


INHLOKO (head): Umthandeni Zondo's stall at the Bara Taxi Rank (no telephone). Inhloko beef cheek is the lean facial cheek muscle of a cow slow cooked into commuter cuisine deluxe. Umthandeni Zondo's stall is directly under the sky walk between the taxi rank and the Chris Hani Baragwanath Hospital. R30 will buy you a portion of inhloko fit for a king with a complementary mug of rich umhuzi gravy and pele-pele seasoning on the side.

TRIPE AND TROTTERS: D6 Eatery 42B Greenhill Road Emmarentia (011) 486 7226 The pens and pootjies at D6 couples sweet, tender, cardamom and turmeric spiced lamb feet with iron-rich honeycomb beef tripe is a flavor marriage made in heaven.

TRIPE AND CHICKENS FEET: Fifteen, Corner 15th Avenue and Ruth Road Alexandra (no telephone) Take away tripe at its best. Fifteen is the landmark for a street filled with multiple, standalone tripe businesses. Select from one of the several, makeshift pavement kitchens each serving up hearty pots of onion braised, salt and pepper seasoned ox tripe. Go all out and order a half portion of chicken feet too.

ITALIAN ZAMBONE (stuffed pigs trotter): Super Sconto; 169-171 Louis Botha Avenue, (corner 5th Street) Orange Grove. Tel 011 728 7561.

CAUL: Karoo caul wrapped heart and kidney parcels Skilpadtjies. Schoemansville Butchery, Sediba Centre, Hartbeespoort; (telephone to be confirmed).

3 June 2017 11:00 AM