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