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Walnut tshidzimba

Beans recipes

Walnut tshidzimba

2 1⁄2 hours

iBhisto

Breakfast recipes

iBhisto

25 - 30 minutes

Spicy baked beans

Beans recipes

Spicy baked beans

10 minutes

Slaphakskeentjies (sweet-and-sour onions)

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Chicken thigh biryani

Biryani recipes

Chicken thigh biryani

1½ hours

Kerrievis (pickled fish)

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Kerrievis (pickled fish)

30 minutes

Niël’s pumpkin puffs

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Mosbolletjie rusks

Rusk recipes

Mosbolletjie rusks

25 minutes

Malva cupcakes with milk tart frosting

Cake recipes

Malva cupcakes with milk tart frosting

25 minutes

Biltong mac 'n cheese

Biltong recipes

Biltong mac ‘n cheese

35 minutes

Creamy biltong pasta

Biltong recipes

Creamy biltong pasta

25 minutes

Tripe stew

South African

Tripe stew

3 hours

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Tripe stew

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 3 hours

Ingredients

1 kg lamb tripe, cleaned
1 sprig thyme
2 bay leaves
sea salt and freshly ground black pepper, to taste
2 litres beef or lamb stock
4 shallots, peeled and halved
350 g Woolworths baby Apache potatoes
4 T canola oil
mashed potatoes, for serving
mixed vegetables, for serving

Method

1. Place all the ingredients except the shallots, potatoes and oil in a large saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 2½ hours or until the tripe is tender and fragrant.

2. Add the potatoes and cook for a further 20 minutes, or until soft. Heat a pan and add the oil. Fry the shallots cut-side down for 4–5 minutes or until charred. Add the charred shallots to the tripe and stir through. Simmer for 5 minutes and serve hot with mashed potatoes and vegetables of your choice.

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Photograph: Myburgh
Production: Khanya Mzongwana
Food Assistant: Ella Maepa