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