Ingredients with Measurements:
- 12 tripoux (veal or pork stomach stuffed with meat)
- 1 small head of cabbage, chopped
- 6 slices of bacon, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 cup of beef broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the tripoux and let them cook for 5 minutes. Drain and set aside.
2. In a skillet, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the bacon to the skillet and cook until crispy.
4. Add the chopped cabbage to the skillet and cook until tender.
5. Add the beef broth to the skillet and bring to a simmer.
6. Add the tripoux to the skillet and let them cook for 10-15 minutes, until heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 410
Fat per serving: 28g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Pork or beef tripoux can be used instead of veal tripoux.
- Turkey bacon can be used instead of regular bacon.
- Chicken broth can be used instead of beef broth.
Variations:
- Add diced carrots and celery to the skillet for extra vegetables.
- Use sausage instead of tripoux for a different flavor.
- Add a splash of white wine to the skillet for extra flavor.
Tips and tricks:
- Be sure to cook the tripoux in boiling water before adding them to the skillet to ensure they are fully cooked.
- Use a slotted spoon to remove the tripoux from the boiling water to avoid burning yourself.
- Cook the bacon until crispy for added texture and flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the tripoux with cabbage and bacon on a large platter for a rustic presentation.
Garnishes:
Sprinkle with chopped parsley or chives for added color and flavor.
Pairings:
Serve with a crusty baguette and a glass of red wine.
Suggested side dishes:
Mashed potatoes or roasted root vegetables would be a great side dish.
Troubleshooting advice:
If the cabbage is not tender enough, add a splash of water to the skillet and cover with a lid to steam.
Food safety advice:
Be sure to cook the tripoux to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Tripoux is a traditional dish from the Auvergne region of France, made with veal or pork stomach stuffed with meat and vegetables.
Flavor profiles:
The tripoux are savory and meaty, while the cabbage adds a slightly sweet and earthy flavor. The bacon adds a smoky and salty flavor.
Serving suggestions:
Serve the tripoux with cabbage and bacon as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French