The tripou is one of the most famous dishes in Aveyron. It is a sheep's stomach, stuffed with ham, garlic and parsley. Tripous can be eaten at any season, at any meal. Traditionally, they are served at Breakfast, the mornings of village festivals.

Ingredients

  • 1,5 kg strawberry and ladle of veal or mutton
  • 400 g of bacon
  • 5 onions
  • 3 cloves of garlic
  • coarse salt
  • spices (according to your taste)
  • thyme
  • 50 cl white wine

The preparation

  1. Make a stuffing with all the ingredients mentioned and mix with the chopped strawberry.
  2. Add the spices.
  3. Cut the pocket into oval pieces. Fill with stuffing and sew with white linen thread.
  4. Arrange the tripous in an earthen pot. Cover them with white wine and cook for 5 to 7 hours.

Was this content useful to you?