🥘🇫🇷 Tripoux A traditional dish from the Auvergne region made with lamb tripe stuffed with herbs, ve...

🥘🇫🇷 Tripoux
A traditional dish from the Auvergne region made with lamb tripe stuffed with herbs, vegetables, and meat, then slowly braised until tender. Rich, flavorful, and rustic 🍖✨.

Ingredients:
• 500 g lamb tripe
• 200 g pork belly
• 1 carrot (diced)
• 1 onion (chopped)
• 2 garlic cloves
• 1 bouquet garni (thyme, bay leaf, parsley)
• 200 ml white wine
• Salt & pepper

Instructions:
1️⃣ Clean and prepare the tripe, cut into squares.
2️⃣ Mix pork belly, carrot, onion, garlic, salt, and pepper.
3️⃣ Stuff tripe pieces and tie securely.
4️⃣ Brown in a pot, then add white wine and bouquet garni.
5️⃣ Cover and simmer on low heat for 3–4 hours.
6️⃣ Serve hot with bread or potatoes 🥔.