Hi Panielsen,
Saw the camp Bar Tender, Piet, AKA: "Peet", at Hannes Swanepoel Safaris, boil some rather long sections of antelope intestines, with what looked like cut up lung tissue as well, in a typical 3 legged iron pot, over a wood fire, for himself and fellow employees, late one evening.
It smelled pretty good actually and I spoke with Piet as best I could with his limited English and my very few words of Afrikaans about it but, he warned that it will make white people sick.
So, I didn't try it, mostly because I respected the fact that I really was not welcome at their gathering and not so much that I believed his warning.
However, I did eat quite a bit of eland liver, wrapped in the animal's own fatty membrane ("gut sack"?) and grilled with only coarse salt and fresh ground black pepper on it - absolutely delicious.
And I didn't even get the hiccups, but I'm accustomed to eating some select parts of the guts from deer, moose and caribou, for most of my life anyway.
Also, I really enjoyed something they called "Fat Gut" which maybe was the small intestine of domestic sheep (?) but thoroughly washed, turned inside out, lightly salted and grilled until crispy, with a texture something like the USA "Cracklins" or Mexico "Chicharones"
Not the same flavor as those however, instead it had a very mild sheepy or lamby flavor but so mild as to be almost unperceivable.
A apologize for high-jacking this thread but, I am with you on the red meat thing - great minds think alike.
Cheers,
Velo Dog
