Ingredients with Measurements:
- 12 lamb tripe (cleaned and trimmed)
- 1 pound bacon (diced)
- 2 large onions (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Kitchen twine
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the tripe and cook for 10 minutes. Drain and set aside.
2. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the butter and olive oil. Add the onions and garlic and cook until caramelized, stirring occasionally.
4. Preheat the oven to 350°F.
5. Lay the tripe flat on a cutting board. Season with salt, pepper, thyme, parsley, and rosemary. Add the bacon and caramelized onions on top.
6. Roll the tripe tightly and tie with kitchen twine.
7. Place the tripe rolls in a baking dish and bake for 45 minutes.
8. Remove from the oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 420
Fat: 28g
Protein: 25g
Carbohydrates: 14g
Fiber: 2g
Sugar: 6g
Sodium: 780mg
Substitutions for ingredients:
- Lamb tripe can be substituted with beef tripe.
- Bacon can be substituted with pancetta or ham.
- Olive oil can be substituted with vegetable oil.
Variations:
- Add chopped mushrooms to the caramelized onions for an earthy flavor.
- Use different herbs such as oregano or basil for a different flavor profile.
- Add grated Parmesan cheese on top before baking for a cheesy twist.
Tips and tricks:
- Make sure to clean and trim the tripe properly before cooking.
- Use kitchen twine to tie the tripe rolls tightly to prevent the filling from falling out.
- Let the tripe rolls rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced tripe rolls on a platter with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon.
Suggested side dishes:
Roasted potatoes or a green salad.
Troubleshooting advice:
- If the tripe is tough, cook it for an additional 10 minutes before stuffing and rolling.
- If the filling falls out during cooking, tie the tripe rolls tighter next time.
Food safety advice:
Make sure to clean and trim the tripe properly before cooking to avoid any contamination.
Food history:
Tripoux is a traditional dish from the Auvergne region in France. It is typically made with lamb tripe and stuffed with various meats and herbs.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the caramelized onions and bacon. The herbs add a fresh and aromatic note.
Serving suggestions:
Serve as a main dish for a hearty and flavorful meal.
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