Wholesale Meat South Africa

I’ll bet you didn’t know today is Tripe Day did you? It would seem that all food types now have their celebrated day in the sun which is actually a good thing as it exposes us to obscure foods we don’t usually eat or know too much about – take Idli (an Indian savoury rice cake) celebrated in March for example. But with us, tripe needs no introduction – it’s a firm favourite in the wholesale meat South Africa industry and leading supplier, N1, specialise in ox tripe.

If you don’t know too much about tripe to begin with, then here are a few interesting facts courtesy of the BBC:

It’s the lining of the first three stomachs of ruminants, usually calf or ox

  • There are various kinds, such as blanket, honeycomb, book, monk’s hood, and reed tripe, according to which part of the stomach is used
  • Tripe is relatively low in calories, at around 96 calories per 4 ounce portion, and is a source of essential nutrients
  • The word comes from a 14th century French term for guts and entrails
  • Centuries later the word tripe was applied to anything considered worthless

In South Africa we love our tripe in a stew, potjie or curry, but other countries around the world have their own delectable way of preparing the affal. In Italy it’s a classic street food called lampredotto – the tripe (taken from the fourth stomach of the cow) is served in crusty bread rolls available from street vendors. Then there’s Trippa alla Romana – popular in many upmarket Italian restaurants, the affal is braised and served in a tomato sauce with shavings of Parmesan. In Mexico tripe is popular as Menudo, a traditional soup made with beef stomach (apparently the feet may also make it into the pot) in a red chilli pepper broth – not for the fainthearted I think. In Poland, they also like a beef tripe soup called flaki, but there the taste is a little more sedate – flavoured with marjoram or oregano, definitely no chillies. And then there’s France, in the culinary capital of the world they also enjoy tripe in soups and stews, but a speciality is andouille – a sausage made of pork tripe and small intestines, and very popular as part of a traditional French charcuterie.

It all sounds delicious, but a firm favourite for us remains tripe curry. If you want to include the delicacy in your menu, then look no further than N1 – leading suppliers in wholesale meat South Africa, who also offer ox tail, tongue, trotters, liver and kidneys. Bon Appétit tripe lovers!

Source: Newsweek