French > Tripoux

Tripoux with Mushrooms and Garlic Recipe

Ingredients with Measurements:
- 12 tripoux (lamb or pork stomachs)
- 1 pound mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup beef broth
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- Wooden spoon
- Tongs

Step-by-step instructions:

1. In a large pot, bring water to a boil. Add tripoux and cook for 10 minutes. Drain and set aside.
2. In a skillet, heat olive oil and butter over medium heat. Add onion and garlic and cook until fragrant.
3. Add mushrooms and cook until they release their liquid and are browned.
4. Add beef broth and bring to a simmer. Cook for 5 minutes.
5. Season with salt and pepper to taste.
6. Preheat oven to 375°F.
7. Stuff each tripoux with the mushroom and garlic mixture.
8. Place the stuffed tripoux in a baking dish and pour the remaining mushroom and garlic mixture over them.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove foil and bake for an additional 10 minutes or until the tripoux are browned and crispy.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g

Substitutions for ingredients:
- Tripoux can be substituted with lamb or pork intestines.
- Beef broth can be substituted with chicken or vegetable broth.

Variations:
- Add chopped herbs such as parsley or thyme to the mushroom and garlic mixture for added flavor.
- Substitute mushrooms with diced tomatoes for a different texture and flavor.

Tips and tricks:
- Make sure to clean the tripoux thoroughly before cooking.
- Use tongs to handle the tripoux as they can be fragile.
- Serve with a side of mashed potatoes or crusty bread to soak up the sauce.

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 375°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve on a bed of mashed potatoes or with a side of crusty bread. Garnish with chopped parsley or thyme.

Garnishes:
Chopped parsley or thyme.

Pairings:
Serve with a full-bodied red wine such as Cabernet Sauvignon or Syrah.

Suggested side dishes:
Mashed potatoes or crusty bread.

Troubleshooting advice:
If the tripoux are not browning, increase the oven temperature to 400°F for the last 5-10 minutes of cooking.

Food safety advice:
Make sure to clean the tripoux thoroughly before cooking to prevent any contamination.

Food history:
Tripoux is a traditional dish from the Auvergne region of France. It is typically made with lamb or pork stomachs and stuffed with a mixture of herbs and spices.

Flavor profiles:
Savory, earthy, and rich.

Serving suggestions:
Serve as a main dish with a side of mashed potatoes or crusty bread.

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Taste: Savory, Umami, Earthy, Herbal, Aromatic, Garlicky