✦ Featured
Recipe · Auvergne
Tripoux d'Auvergne
Auvergne slow-cooked tripe parcels
⏱ 480 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12ready-made tripouxor 1 kg / 2¼ lb lamb tripe and trotters
500 g (18 oz)cured ham
3carrots
3onions
4 clovesgarlic
500 ml (2 cups)dry white wine
1bouquet garni
50 ml (3½ tbsp)cognac
1 tablespoonflour
Saltpepper
- 12 ready-made tripoux or 1 kg / 2¼ lb lamb tripe and trotters
- 500 g (18 oz) cured ham
- 3 carrots
- 3 onions
- 4 cloves garlic
- 500 ml (2 cups) dry white wine
- 1 bouquet garni
- 50 ml (3½ tbsp) cognac
- 1 tablespoon flour
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a large Dutch oven, sweat the onions and sliced carrots.
- Add the ham in large cubes and the chopped garlic.
- Lay the tripoux on top.
- Sprinkle with flour and cook for 2 minutes until lightly golden.
- Flambé with the cognac, then pour in the white wine.
- Add water to cover.
- Add the bouquet garni, salt and pepper.
- Cook over very low heat for 7 to 8 hours (ideally the day before).
- Reheat gently the next day.
- Serve with steamed potatoes and aligot.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
