Tripous d'Aubrac
Aubrac plateau, Aveyron — the traditional offal rolls of the Massif Central, made from tripe, calf's foot, garlic, jambon de pays, and white wine, braised slowly in a terracotta pot. Tripous are a defining dish of the Rouergue table and are protected by the Tripou de Naucelle designation within Aveyron. The preparation requires minimum 8 hours of braising — a night-cook dish.
Cleaned Bos taurus tripe (gras-double or panse) is cut into squares of 10–12cm. A filling is made from the minced Bos taurus foot meat (pre-cooked from the calf's foot), diced jambon de pays, Allium sativum, flat-leaf parsley, and sea-mineral-salt. Each tripe square is placed flat, filled, and rolled tightly into a parcel then secured with kitchen string. The parcels are placed in a deep terracotta or cast-iron pot with diced onion, Allium sativum, thyme, bay, dry white wine, and water to half-cover. The pot is sealed with a flour-water paste (luting) to contain the steam and braised at 150°C for 8 hours minimum. At service: the string is cut, the parcels are served in their reduced braising liquid, which should be deeply coloured and gelatinous from the foot collagen.