Entree: France – Auvergne – Tripoux (Small parcels of sheep tripe filled with braised offal and herbs, slowly simmered in wine and stock)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 3 hrs

Additional 20 min

Total 4 hrs 35 min

Ingredients

- 2 lb (900 g) lamb tripe, cleaned and parboiled
- 2 lamb trotters, approx. 1 lb (450 g) each, split
- 8 oz (225 g) lamb heart, finely chopped
- 6 oz (170 g) caul fat (crepine) for wrapping
- 1 cup (120 g) stale breadcrumbs
- 1 large egg
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or chicken stock
- Salt and freshly ground black pepper

Instructions

1. Preheat: Preheat oven to 325°F (160°C). Clean and parboil the tripe in simmering water for 20 minutes; drain and cool, then cut into roughly 4x6-inch rectangles.
2. Prepare trotters and offal: Place split trotters in a pot, cover with water, add one bay leaf, and simmer gently 90 minutes until meat is falling from bone. Remove trotters, reserve 1 cup (240 ml) of the cooking liquid; cool slightly and pick the meat from the bones, discarding large cartilage; chop finely. If using additional offal (heart), sauté briefly in 1 tbsp (15 ml) olive oil until just cooked and cool, then chop.
3. Make filling: In a skillet heat 1 tbsp (15 ml) olive oil and sauté onion and garlic until translucent. Combine the chopped trotters, chopped lamb heart, sautéed onion/garlic, breadcrumbs, egg, parsley, thyme, salt and pepper in a bowl; add 1/4 cup (60 ml) of reserved stock if the mixture is too dry — it should hold together when pressed.
4. Wrap parcels: Lay a tripe rectangle flat, place about 3 oz (85 g) of the filling in the center, fold into a neat parcel and wrap lightly with a strip of caul fat; secure each parcel with butcher's twine or kitchen string. Repeat until filling is used (should make 8–10 small tripoux).
5. Brown and braise: In a heavy ovenproof pot brown the parcels briefly on all sides in remaining oil. Deglaze with white wine, let reduce by half, add the remaining stock and the reserved cup (240 ml) of trotters' cooking liquid, add the remaining bay leaf, cover.
6. Long cook: Transfer to the oven and braise gently 2 to 3 hours until the tripe is tender and the sauce is glossy and reduced. Check once and baste; add a little water if liquid reduces too much.
7. Finish and serve: Remove parcels, strain and reduce cooking liquid on the stove if you prefer a thicker sauce. Serve tripoux warm with a spoonful of sauce, crusty bread or boiled potatoes.