Tripe is controversial. Let’s face it, there’s no hiding the fact that it’s one of the four stomachs found in a cow. And stinks. Its strange looks, pale color and texture aren’t for everyone. Basically, it’s ugly to say the least. And many of us will have been scarred by poorly prepared tripe from our distant youth. The Abomasum or Reed tripe is rarely eaten as it contains a lot of glandular material. But the smooth and flat Rumen tripe, […]

As his latest ode to Thai food walks off the shelves, David Thompson talks to SBS Food about the evolution of Thai cooking in Australia. If you want to eat Thai food in Australia the place to do it has traditionally been Sydney. For a sit down meal you’ll find the food even better than Thailand where the best food is really served on the streets and in people’s home’s rather than restaurants. But now there is evidence of excellent […]

Do you know the difference between grain- and grass-fed beef? Is organic beef better? And what about how the animal is killed? Read on to find out what it all means. The range of meat supermarkets today is bewildering. At an upmarket Coles in Melbourne it is difficult to know what steak to buy let alone mince, with six different types costing from $9.50/kg for three star up to $12/kg for five star and premium veal mince and $15/kg for […]