Tripoux
From Wikipedia, the free encyclopedia
Tripoux (or Tripous) is a dish made with small bundles 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.
[edit] References
- Tripous in Larousse Gastronomique, US edition. ISBN 0517570327
 |
This meat-related article is a stub. You can help Wikipedia by expanding it. |
