Tripoux is a French dish made from sheep’s stomach, similar to Scottish haggis. It uses cut-up pieces of stomach filled with spices, meats, and vegetables, and is braised in white wine. It is popular in the Massif Central and Auvergne regions of France and is often served with potatoes or pasta. Commercially produced tripoux is sold in jars and is often served with wine.
Also called tripoux, tripoux is a French dish made from stuffed sheep’s stomach. Sheep stomach, when used for culinary purposes, is called tripe. Tripoux is similar to the Scottish haggis dish and is in fact often thought of as the French version of the Scottish dish. Originally from the Massif Central in south-central France, tripoux is also very popular in the Auvergne where it is produced commercially. It usually tastes milder than haggis.
Unlike haggis, which fills the entire stomach of the sheep, tripoux uses cut up pieces of stomach. These pieces can be filled with a variety of ingredients, but generally include spices, meats, vegetables, and sometimes sweetbreads. Then, the tripe is folded together and tied with string before being braised. Each piece is the size of a large dumpling.
Traditional tripoux always use sheep’s stomach, rather than veal, but non-traditional versions may use veal tripe for the casing. While the confection does not usually include veal, the filling often includes veal tripe, but dried ham is also a meat option. Sometimes calf, pig or sheep’s feet are also included in the dish. The filling can contain up to 20 percent meat products or up to 80 percent. However, the meat content of the traditional dish follows these strict percentages.
Onion, parsley and celery are often included in the filling. Peppers and pine nuts may also be included in some versions. Seasonings such as thyme and garlic are also often included. Salt and pepper can be added to taste, and mustard is a frequent ingredient. Tripoux is normally braised in white wine.
To make tripoux, the ingredients for the filling are first mixed together. Then, the tripe is cut into ovals and each piece is stuffed, folded, and tied with string. Once all the pieces are stuffed, they are placed in a pan with white wine and simmered for up to seven hours. The wine normally covers the tripoux as it cooks. When finished, the dish is often served with the white wine sauce in which it was cooked.
In Auvergne, France, tripoux are made by commercial producers and sold in jars. These boxes are bought in Auvergne markets and are also available online. Although it is sold consistently throughout the year, sales peak in the summer during the tourist season.
Tripoux is often served with potatoes, pasta, or sometimes tomatoes. It is also often served with wine. Dry white wines are most commonly served with this dish, but other whites and reds are also occasionally served.
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