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Tripoux

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French sheep tripe dish

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Tripoux (orTripous) is a French dish made with small bundles ofsheep tripe, usually stuffed with sheep's feet,sweetbreads and variousherbs and gardenvegetables. There are a number of variations on this dish, but they generally all involvesavoury ingredients held together with sheep tripe andbraised over low heat.

This dish calls for a dry, young and fruitywhite wine, such asGaillac,Sancerre,Quincy,Saint-Pourçain,Reuilly orPouilly-sur-loire but could also go with a localred wine (Gaillac orMarcillac).^[1]

References

[edit]

^"Quel vin choisir avec des tripoux?".vin-vigne.com (in French). RetrievedFebruary 25, 2024.

Lang, Jenifer Harvey, ed. (1988). "Tripous".Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers.ISBN 0517570327.OCLC 777810992.

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