French > Auvergne

Tripoux with Olives and Herbs Recipe

Ingredients with Measurements:
- 12 tripoux (veal or pork tripe sausages)
- 1 cup pitted green olives, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken or beef broth
- 2 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet with lid
- Tongs

Step-by-step instructions:

1. In a large skillet, heat olive oil over medium heat. Add tripoux and cook until browned on all sides, about 5-7 minutes.

2. Add chopped olives, herbs, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until fragrant.

3. Pour in white wine and broth, and season with salt and pepper to taste. Bring to a simmer.

4. Cover the skillet with a lid and reduce heat to low. Let simmer for 30-40 minutes until the tripoux are cooked through and tender.

5. Serve hot with a side of crusty bread or mashed potatoes.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for browning, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g

Substitutions for ingredients:
- Veal or pork tripoux can be substituted with beef or lamb tripoux.
- Green olives can be substituted with black olives or capers.
- Fresh herbs can be substituted with dried herbs (use half the amount).

Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based sauce.
- Add sliced mushrooms for a richer flavor.
- Add a splash of balsamic vinegar for a tangy twist.

Tips and tricks:
- Use tongs to turn the tripoux in the skillet to prevent them from breaking apart.
- If the sauce is too thin, remove the tripoux from the skillet and let the sauce simmer for a few more minutes to thicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve on a large platter with a garnish of fresh herbs.

Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of grated Parmesan cheese.

Pairings:
Red wine, crusty bread, or mashed potatoes.

Suggested side dishes:
Roasted vegetables, green salad, or garlic bread.

Troubleshooting advice:
If the sauce is too thin, remove the tripoux from the skillet and let the sauce simmer for a few more minutes to thicken.

Food safety advice:
Make sure the tripoux are cooked through and reach an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Tripoux is a traditional dish from the Auvergne region of France, made with tripe sausages and various herbs and spices.

Flavor profiles:
Savory, herby, and slightly tangy from the olives.

Serving suggestions:
Serve hot with a side of crusty bread or mashed potatoes.

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Region: French

Taste: Savory, Tangy, Herbal, Salty, Earthy