Ingredients with Measurements:
- 12 tripoux
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup beef broth
- 2 tablespoons chopped parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the tripoux and cook for 3-4 minutes on each side until browned. Use tongs to turn them over.
3. Remove the tripoux from the skillet and set aside.
4. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes until softened.
5. Add the chopped tomatoes, dried thyme, salt, and pepper. Cook for 5-7 minutes until the tomatoes have broken down and the mixture has thickened.
6. Pour in the beef broth and stir to combine.
7. Return the tripoux to the skillet and spoon the tomato and onion mixture over them.
8. Reduce the heat to low and simmer for 15-20 minutes until the tripoux are cooked through and the sauce has thickened.
9. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for browning the tripoux
- Medium heat for cooking the tomato and onion mixture
- Low heat for simmering the tripoux in the sauce
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 10g
- Protein: 22g
- Fiber: 2g
Substitutions for ingredients:
- You can use chicken or pork broth instead of beef broth.
- Fresh thyme can be used instead of dried thyme.
Variations:
- You can add chopped bell peppers or mushrooms to the tomato and onion mixture.
- You can use different herbs, such as rosemary or oregano, instead of thyme.
Tips and tricks:
- Make sure to brown the tripoux well before adding them back to the skillet.
- If the sauce is too thin, you can simmer it for a few more minutes to thicken it up.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store any 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 the tripoux and sauce in a shallow bowl or on a plate.
- Garnish with chopped parsley or a sprig of fresh thyme.
Garnishes:
- Chopped parsley
- Fresh thyme
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted carrots and potatoes
Troubleshooting advice:
- If the sauce is too thick, you can add a little more broth or water to thin it out.
Food safety advice:
- Make sure to cook the tripoux to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Tripoux is a traditional dish from the Auvergne region of France. It is made from the stomach lining of a calf or sheep, stuffed with a mixture of meat, herbs, and spices.
Flavor profiles:
- The tripoux have a rich, meaty flavor, while the tomato and onion sauce is tangy and slightly sweet.
Serving suggestions:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
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