Tripoux
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Names in other languages
- EnglishTripoux
- EspañolTripoux
- FrançaisTripoux
- NederlandsTripoux
- ocTripons
- caTripó
- 日本語トリプー
Article bodies are English and are not machine-translated. A name in another language is not a translation of the article.
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).
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). ==See also== List of lamb dishes List of stuffed dishes ==References==
Text derived from https://en.wikipedia.org/w/index.php?oldid=1345913771 under CC BY-SA 4.0; modifications have been made.