Tripoux

What to get ready

• Beef omasum tripe 1.4 kg
• Pork belly 480 g
• White wine 800 ml
• Carrot 2
• Onion 2
• Parsley 100 g
• Garlic 24 cloves
• Dried thyme leaves 20 g
• Salt 40 g
• Black pepper 20 g

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.