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Non-illustrated recipe

Tripous

  • For : 6 servings
  • Time : 8 h 50
  • Difficulty : easy

Ingredients for Tripous :

  • 1 veal stomach
  • 8 sheep knuckles
  • 1 kg veal caul
  • 250 g fresh pork belly
  • 200 g ham
  • 250 pork throat
  • 150 g onions
  • 6 garlic cloves
  • parsley
  • 1 bouquet garni
  • 2 cloves
  • 1/2 bottle white wine
  • 2 litres white veal stock
  • fresh pork rind
  • salt
  • pepper

Technical stages for Tripous :

  • Blanch the veal stomach, sheep knuckles and veal caul.
  • Cut the stomach in 6 rectangular pieces, about the size of the hand. Sew on three sides with a string.
  • Bone the knuckles and dice the meat.
  • Coarsely chop the caul, throat, belly (without rind nor cartilages), ham, the remaining stomach, 100 g onions, the peeled garlic and the parsley.
  • Mix with the dice from the knuckles. Season with salt and pepper.
  • Stuff the little stomach bags and sew the open side.
  • At the bottom of a casserole dish coated with pork rind (fat part facing outside), put the tripous side by side.
  • Add the bouquet garni and the peeled and cut onions with the cloves sticked in.
  • Moisten with the wine and white veal stock until everything is covered.
  • Seal the lid with dead dough.
  • Cook over low heat for eight hours.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

ClovesCloves 9.20 Euro
Butcher knife 22 cmButcher knife 22 cm 29.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro