Tripe is great all on its own but even better when served with pasta. Image credit: Fatti's & Moni's Tripe isn’t everyone’s go-to ingredient, but in South African kitchens, it’s a dish that carries ...

Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach ...

Twin sisters Fatima Sydow and Gadija Sydow Noordien bring you recipes lovingly collected and perfected throughout their years living on the Cape Flats. From delicious smoortjies to curried fish and ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

The death of culinary icon Dorah Sitole has left many of us heartbroken. The celebrated chef and editor died on Sunday. Looking at the outpouring of grief from her colleagues, industry peers and fans, ...

What I loved about Lyon was the authentic bouchons (restaurants) that serve dishes passed down from generation to generation. The highlight of bouchons, for me, were the offal dishes on offer, and ...

I love innards so much so that I'd choose them over "regular" types of meat. Some take a long time to simmer into submission while others can be cooked quickly. Coco beans are small and white; if you ...