Every family in France eats tripe at least once a week,” says accomplished chef and author Marlene van der Westhuizen.is a collection of new and traditional family recipes, inspired by both South African and French heritage.Tripe has always been my favourite food, in any shape or size,” says van der Westhuizen. “I could carry on forever about the absolute unctuousness and the flavour and sauciness of tripe.
The self-confessed carnivore adores the flavour and comfort of offal meats: from tripe, to trotters, to tongue; all of which have recipes featured in the new book.In France,is a family favourite: a calf’s head deboned, rolled and tied with string. The roll is then poached and sliced, and can be served hot or cold. This French delicacy is often served withwhich is similar to mayonnaise, but oil is whisked into cooked eggs instead of raw.is a book of main courses. No appetisers, and no desserts.
Van der Westhuizen commutes between her homes in Green Point and Charroux, a small, cozy town in central France which is one of 52 protected heritage villages known asCharroux and the surrounding villages each host a market on specific days where residents and visitors can sample the freshest produce France has to offer.In the morning, you can get fresh fish that came from Paris that night. There are terrines, eggs, breads, tarts, you name it.