Tripoux de l'Aveyron
Description and History
Tripoux de l'Aveyron is a traditional French dish originating from the Aveyron region, known for its rich and robust flavors. The dish features lamb tripe stuffed with a delectable mixture of lamb, pork, and aromatic herbs. Historically, Tripoux was a staple among shepherds and farmers, as it utilized readily available ingredients and provided a hearty meal that sustained them through long working days.
Ingredients
- Lamb tripe - cleaned and blanched
- Lamb shoulder - finely diced
- Pork belly - finely diced
- Garlic - minced
- Onion - finely chopped
- Parsley - chopped
- Thyme - chopped
- Bay leaf
- White wine - for deglazing
- Broth - beef or chicken, as preferred
- Salt and pepper to taste
Preparation
Before cooking, ensure your lamb tripe is thoroughly cleaned. Soak the tripe in a mixture of water and vinegar to remove any residual odor. Blanching the tripe in boiling water helps tenderize it and prepare it for stuffing. For the stuffing, combine lamb shoulder, pork belly, garlic, onion, parsley, and thyme in a bowl. Season with salt and pepper, mix thoroughly, and let it marinate for at least an hour.
Cooking Process
- Fill each prepared lamb tripe piece with the stuffing mixture. Secure the ends with kitchen twine.
- In a large dutch oven, heat some oil and brown the stuffed tripe on all sides to lock in the flavor.
- Remove the tripe and deglaze the pot with white wine, scraping up the brown bits.
- Add the stuffed tripe back into the pot along with a broth of your choice and a bay leaf for aroma.
- Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook on low heat for 4-5 hours, or use a cooking timer to track the time.
- Check occasionally to ensure the broth level remains adequate to keep the tripe moist, adding more broth if needed.
How to Enjoy
Serve Tripoux de l'Aveyron hot, accompanied by mashed potatoes or freshly baked bread to soak up the delicious juices. Complement your meal with a glass of regional wine to fully immerse yourself in the Aveyron dining experience. This dish is perfect for communal dining, inviting conversation and sharing among friends and family.