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Tripoux (or Tripous) is a French dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.
This dish calls for a dry, young and fruity white wine, such as Gaillac, Sancerre, Quincy, Saint-Pourçain, Reuilly or Pouilly-sur-loire but could also go with a local red wine (Gaillac or Marcillac). [1]
See also
References
- ^ "Quel vin choisir avec des tripoux?". vin-vigne.com (in French). Retrieved February 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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