Photograph of the finished Tripoux

France · Gói nội tạng om vang Tripoux

Tripoux

5 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 3.1 lb
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of White wine White wine 3 ⅓ cups
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried thyme leaves Dried thyme leaves 0.7 oz
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.7 oz

Method

  1. 1 Wash the beef tripe several times with salt and vinegar, then soak it in cold water for 12 hours.
  2. 2 Blanch the beef tripe for 15 minutes, then cut it into 12 cm square pieces to use as wrapping.
  3. 3 Chop the beef tripe into small pieces and mix with pork belly, garlic, parsley, thyme, salt, and pepper to make the filling.
  4. 4 Place the filling in the center of the tripe, then fold it into a small square package and sew it shut with thread.
  5. 5 Use thread to sew, not toothpicks, and wrap it absolutely tightly because it will be simmered for up to 4 hours and the toothpicks will come loose.
  6. 6 Cook the package with white wine, carrots, and onions at 130 degrees for 4 hours until it can be bitten into with a spoon.

With an appliance

  • Pressure cooker 2 hr

    Replace step 6: simmer under high pressure for 80 minutes, then release the pressure naturally; the package will still be soft, but the broth will be less concentrated, so simmer for another 15 minutes until it reduces further.

Start cooking