Tripoux are tripe parcels stuffed with veal sweetbreads, ham and herbs, slow-cooked in white wine, an Aveyronnais tradition served at Toulouse market bistros.

Tripoux originated in the Aveyron and Lozere as a shepherd's breakfast dish, sold at market mornings since at least the 19th century. The tripe parcels are tied with kitchen string and braised in white wine for six hours, served traditionally at 06:00 as a market breakfast. The Marche Victor Hugo's upstairs bistros keep the tradition alive for the market crowd.

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Make it at home

Serves 66 hrAdvanced

Ingredients

  • 1 kg veal tripe, cleaned and cut into 15cm squares
  • 300g veal sweetbreads, blanched
  • 200g cured ham, chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • Bunch of fresh parsley, chopped
  • 500ml dry white wine
  • 200ml veal stock
  • 1 bouquet garni
  • Sea salt, black pepper
  • Kitchen string

Method

  1. Mix the sweetbreads, ham, onion, garlic and parsley. Season generously.
  2. Place a spoonful of filling on each tripe square. Fold the corners over to make a parcel.
  3. Tie each parcel tightly with kitchen string.
  4. Brown the parcels in a heavy pan, then transfer to a Dutch oven.
  5. Add the white wine, veal stock and bouquet garni. The liquid should just cover the parcels.
  6. Cover and braise at 150C for 6 hours, until the tripe is fork-tender.
  7. Untie the strings, serve with crusty bread and a glass of Cahors. Traditional with potatoes.

Editor tip. The tripe must come pre-cleaned and partially cooked from the butcher. The 6-hour braise is non-negotiable for the texture.