Ingredients with Measurements:
- 1 pound tripoux (veal or pork stomach lining)
- 1 pound Italian sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup chicken broth
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the tripoux under cold water and pat dry. Cut into small pieces and set aside.
2. In a skillet, cook the Italian sausage over medium heat until browned. Remove from skillet and set aside.
3. In the same skillet, add the sliced peppers, onion, and garlic. Cook until the vegetables are soft, about 5 minutes.
4. Add the tripoux to the skillet and cook for an additional 5 minutes.
5. Add the cooked sausage to the skillet and stir to combine.
6. Add the dried thyme, oregano, salt, and pepper to the skillet. Stir to combine.
7. Pour in the chicken broth and bring to a boil.
8. Reduce the heat to low and simmer for 30 minutes, or until the tripoux is tender.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Pork or beef sausage can be used instead of Italian sausage.
- Red onion can be used instead of yellow onion.
- Green beans or zucchini can be used instead of peppers.
Variations:
- Add diced tomatoes to the skillet for a more saucy dish.
- Top with grated Parmesan cheese before serving.
Tips and tricks:
- Rinse the tripoux well to remove any excess fat or debris.
- If the skillet is too small, transfer the mixture to a larger pot to simmer.
- Serve with crusty bread to soak up the sauce.
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 stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine, such as Chianti.
Suggested side dishes:
Crusty bread or roasted potatoes.
Troubleshooting advice:
If the tripoux is tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
Make sure the sausage is cooked through before adding it to the skillet.
Food history:
Tripoux is a traditional dish from the Auvergne region of France, made with tripe and other organ meats.
Flavor profiles:
Savory, meaty, and slightly spicy.
Serving suggestions:
Serve as a main dish with a side salad or vegetable.
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