Tripoux
The tripoux (plural tripoux or tripous ) are a culinary speciality of the Aveyron and Cantal (flat traditional of the Ségala, Rouergue and of High-Auvergne (Saint-Flour).
They are prepared with tripe (Pansette) of Veau crossed, furnished with smaller pieces of paunch and calf's caul (certain cooks add ham to it) then rolled in a pansette of lamb and attached with fine bowel or a string. The calf's caul, now prohibited with consumption, is not however any more utilisée.
Cooking is done during more than 4 hours in a calf content, salted, peppered, aromatized white wine, with carrots and tomatos.
They are been useful, generally with a Aligot (tome cheese fresh melted in mashed potatoes of Potatoes).
They belong to a whole product range of the French soil prepared with tripe shop; in the area of Marseilles, one finds mets comparable: feet and packages .
Contrary to the generally accepted idea, the tripoux are not fatty whole, quite to the contrary because made up mainly of collagen (proteins): less than 5% of fat contents, less than 100 kcal/100 G.
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