Tripoux

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Tripoux (or Tripous) is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.

See also[edit]

References[edit]

  • Lang, Jenifer Harvey, ed. (1988). "Tripous". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.