Preparation time: 30 minutes
Cooking time: At least 5-7 hours

Tripoux d'Auvergne refers to little parcels of lamb tripe (pansette) stuffed with veal tripe and caul.

These plump little packets consist of

• a wrapper (solely lamb tripe)
• and a filling consisting of at least 20% veal caul and a maximum of 80% veal and/or lamb tripe seasoned with garlic, onion, parsley, celery, mustard and other spices.

It is served in the sauce in which it simmered for several hours. Each artisan has a recipe: some cooked in white Saint-Pourçain wine, some with tomato, ceps, chestnuts, green lentils...

1. Make a stuffing with all the ingredients listed and combine them with the chopped caul.
2. Add the spices.
3. Cut the tripe into oval pieces; stuff with the filling and tie up with white kitchen string.
4. Place the packets into an earthenware casserole; cover with white wine and simmer for 5-7 hours.