Stuffed Lamb Tripe, Auvergne-Style Recipe
Stuffed Lamb Tripe, Auvergne-Style
Flavors of the Auvergne
Total time: more than 2 hours

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

Difficulty: Easy
Chef's Note

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...

- maximum of 80% veal and/or lamb tripe
- Pork fat
- Onions, celery stalks
- See Tripe
- Coarse salt
- Spices, including a little mustard
- Thyme
- White wine
  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.
Stuffed Lamb Tripe, Auvergne-Style 1
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