17-05-2011 Working with Offal

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We did a cooking practical, working and cooking with cow offal.On the Practical menu, was tripe, eyes, brains, lungs, kidney, neck and liver. We were taught how to test the different offal for freshness and quality, and were given idea's on how to cook the products.

In this picture to the right, we have the lungs being prepared in a potjie pot with some onion and mixed spices.

Here are a number of items being prepared over the fire, tripe, lungs and devil kidney.