Tripous
Tripous

Tripous in flaky pastry

Cooking time

25 to 30 min in an oven preheated to 200°

Ingredients (for 4 people)

  • 4 tripous
  • 2 blocks of flaky pastry
  • 1 egg

Preparation

Beat the egg in a bowl.
Roll out the flaky pastry, cut it into 4 equal portions.
Place a tripou on each quarter.
Brush the first with egg.
Place a piece of pastry on top.
Seal down the edges thoroughly and make a well (small hole in the pastry where the tripou is to let the steam out).
Brush with egg, make a few strokes in the pastry with the tip of a knife, without cutting into the pastry.
Cook.
Serve hot with green salad leaves.

Tripous
Tripous

Tripous with saffron

Cooking time

25 to 30 min in a pot on a low heat

Ingredients (for 4 people)

  • 8 tripous
  • A pinch of saffron
  • A few strands of chives

Preparation

Put the tripous in the pot and add a pinch of saffron.
Serve either on a bed of tagliatelle, white rice or steamed potatoes.
Sprinkle with chopped chives.

Tripous
Tripous

Dauphinois potatoes with Tripous

Cooking time

40 to 50 min in an oven preheated to 180°

Ingredients (for 4 people)

  • 4 tripous
  • 1 kg of potatoes
  • 33 cl of crème fraîche
  • 50 of grated emmental cheese
  • Nutmeg
  • Salt
  • Pepper

Preparation

Place the tripous in a big oven dish, arrange the thinly sliced potatoes all around creating a first layer.
Add a small amount of emmental cheese, nutmeg and lightly salt.
Finish with another layer of potatoes to cover the tripous.
Salt lightly.
Add the rest of the grated cheese then pour the crème fraîche on top.
Place in the oven.

Tripous
Tripous

Tripous with curry

Cooking time

20 to 30 min in a pot on a low heat

Ingredients (for 4 people)

  • 8 tripous
  • 1 teaspoon of curry powder
  • 2 dessert spoons of raisins
  • One apple (crunchy variety)
  • 10 cl of crème fraîche
  • A few strands of chives
  • 5 or 6 cherry tomatoes

Preparation

Cook the tripous, raisins, crème fraîche and curry powder in the pot.
When this is cooking, peel and finely dice the apple.
Add the diced apple five minutes before serving.
Service with basmati rice, sprinkled with chopped chives and the tomatoes cut in half.

Tripous
Tripous

Potatoes stuffed with tripous

Cooking time

40 to 50 min in an oven preheated to 180°

Ingredients (for 4 people)

  • 1 tripou
  • 1 big potato

Preparation

Peel one big potato with a small peeling knife.
Scoop out the centre of the potato to put the tripou inside.
Place in a dish, add the tripou sauce and add half a glass of water.
Cover the dish with tin foil, check that the potato is cooked.
Cook for longer if necessary.

Tripous
Tripous

Tripous with prunes

Cooking time

20 to 30 min in a pot on a low heat

Ingredients (for 4 people)

  • 8 tripous
  • 16 prunes
  • One tea bag

Preparation

Boil the tea in a small saucepan and allow the prunes to swell in it.
Cook the tripous in the pot on a low heat.
5 minutes before serving drain the prunes and add the tripous.
Serve with steamed potatoes, glazed carrots, basmati rice or spinach.

Tripous
Tripous

Cabbage stuffed with Tripous

Cooking time

40 to 50 min in an oven preheated to 180°

Ingredients (for 4 people)

  • 8 tripous
  • 1 savoy cabbage

Preparation

Boil the cabbage leaves for approximately 15 minutes after removing the ribs.
Drain.
Wrap each tripou in 2 or 3 cabbage leaves.
Place in an oven dish.
Add the tripou sauce, half a glass of water and place in the oven.
If necessary, cover with tin foil during the cooking so the dish doesn't brown too much.
Add a few coarsely chopped potatoes depending on your menu.