Classic Tripoux with Small Potatoes Recipe

Ingredients:

• 8-10 lamb tripoux (or beef or veal tripe sheets)
• 500g small potatoes, halved
• 1 large onion, peeled and chopped
• 3 garlic cloves, minced
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 2 bay leaves
• 1 tsp dried thyme leaves
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 250ml beef or chicken broth
• 2 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• Salt and pepper, to taste

Instructions:

1. Soak the tripoux in cold water for at least 3 hours or overnight to remove any strong flavor or odor.
2. Drain the tripoux and rinse them under cold running water.
3. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
4. Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes or until the vegetables are wilted and lightly browned.
5. Add the halved potatoes, bay leaves, and dried thyme. Season lightly with salt and pepper.
6. Add enough water to cover the potatoes halfway.
7. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are cooked through but not mushy.
8. Remove the potatoes with a slotted spoon and reserve them in a warm place.
9. Add the tripoux to the remaining broth in the pot. Cover and simmer for 1-2 hours or until the tripoux are tender and cooked through. Skim the foam and impurities regularly.
10. In a small bowl, whisk together the tomato paste, flour, and 1/4 cup of the broth until smooth.
11. Turn up the heat to medium and add the tomato-flour mixture to the pot. Whisk well to avoid lumps and cook for a few minutes until the sauce thickens.
12. Taste and adjust the seasoning, if necessary.
13. Serve the tripoux hot with a ladle of sauce, the cooked potatoes, and a sprinkle of fresh parsley.

Verdict:

Tripoux is a traditional dish from the Auvergne region in France that may not be pleasing to everyone’s palate due to its unique texture and flavor. The tripoux sheets are made of stomach lining that is stuffed with mince meat, tripe, and spices. However, the dish is rich, hearty, and full of umami flavors that develop over time. The small potatoes bring a starchy, earthy note that contrasts the richness of the tripoux. The sauce is essential to bind the dish together and provides a tangy and savory balance to the meaty flavors.

Serving Suggestions:

This Tripoux with Small Potatoes recipe is best served hot with fresh bread and a glass of red wine, such as a Beaujolais or Côtes du Rhône. It is a meal in itself, but you can also add a simple green salad or steamed green beans for extra freshness and color. Enjoy it on a cold winter day or whenever you crave authentic French cuisine.