Tripous à l'albigeoise

Name: Tripous à l'albigeoise
Total time: 210 min
Yield: Serves 6
Cuisine: Albigeois
Ingredients: 1 kg (2¼ lb) veal tripe; 150 g (5 oz) cured country ham; 400 g (14 oz) crushed tomatoes; 2 onions; 4 garlic cloves; 200 ml (¾ cup) dry white wine; 3 tablespoons duck fat; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Albi-style tripous (tripe parcels)

⏱ 210 minServes 6Hard380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)veal tripe
150 g (5 oz)cured country ham
400 g (14 oz)tomatoes, chopped
2onions
4 clovesgarlic
200 ml (¾ cup)dry white wine
3 tbspduck fat
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 kg (2.2 lb) veal tripe
150 g (5 oz) cured country ham
400 g (14 oz) tomatoes, chopped
2 onions
4 cloves garlic
200 ml (¾ cup) dry white wine
3 tbsp duck fat
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 kitchen knife (20 cm / 8 in)

1 trussing needle

03 — Method

Rinse and pat dry the veal tripe, then cut into squares about 10 cm (4 in).
Put some chopped ham and a little garlic on each square, then roll up and tie with a trussing needle to make the tripous.
Melt the duck fat in the Dutch oven and brown the tripous 5 min, turning carefully.
Add the sliced onions and remaining garlic, sweat 3 min, then add the crushed tomatoes and deglaze with the dry white wine.
Add the bouquet garni, season, cover and simmer over very low heat 3 hours until very tender.
Remove the bouquet garni, adjust the seasoning and serve hot with steamed potatoes or country bread.