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Also called tripous, tripoux is a French dish of stuffed sheep stomach. Sheep stomach, when used for culinary purposes, is called tripe. Tripoux is similar to the Scottish dish haggis, and is in fact often considered the French version of the Scottish dish. Originating in Massif Central in south-central France, tripoux is also very popular in Auvergne where it is produced commercially. It usually has a milder taste than haggis.
Unlike haggis, which stuffs the whole sheep's stomach, tripoux uses cut pieces of the stomach. These pieces may be filled with a variety of ingredients, but generally include spices, meats, vegetables, and sometimes sweetbreads. Then, the tripe is folded together and tied with string before it is braised. Each piece is about the size of a large dumpling.
Traditional tripoux always uses sheep stomach, rather than veal, but nontraditional versions may use veal tripe for the casing. Although the wrapping does not usually include veal, the stuffing often includes veal tripe, but dried ham is also a meat option. Veal, pig, or sheep feet are also sometimes included in the dish. The stuffing may contain as little as 20 percent meat product or as much as 80 percent. The meat content of the traditional dish follows those strict percentages, however.
Onion, parsley, and celery are also often included in the stuffing. Bell peppers and pine nuts may be included in some versions as well. Seasonings, such as thyme and garlic are also often included. Salt and pepper may be added to taste, and mustard is a frequent ingredient. Tripoux is normally braised in white wine.
To make tripoux, the stuffing ingredients are first mixed together. Then, the tripe is cut into ovals and each piece is stuffed, folded, and tied with string. Once all the pieces are stuffed, they are placed in a pan with white wine and simmered for up to seven hours. The wine normally covers the tripoux while it cooks. When complete, the dish is often served with the white wine sauce in which it was cooked.
In Auvergne, France, tripoux is produced by commercial manufactures and sold in tins. These tins are bought in Auvergne markets and are also available online. Although it is sold steadily year round, sales peak in the summer during tourist season.
Tripoux is often served with potatoes, pasta, or sometimes tomatoes. It is also frequently served with wine. Dry white wines are most popularly served with this dish, but other whites and reds are occasionally served as well.