-
Tripoux (or Tripous) is a
French dish made with
small bundles of
sheep tripe,
usually stuffed with sheep's feet,
sweetbreads and
various herbs and garden...
- stew made from
tripe boiled with potato, with
bacon added for flavour.
Tripoux —
Occitan sheep tripe dish
traditional in Rouergue.
Trippa alla fiorentina [it]...
-
cheese and ham)
Aligot (mashed
potatoes blended with
young Tomme cheese)
Tripoux (tripe 'parcels' in a
savoury sauce)
Pansette de
Gerzat (lamb
tripe stewed...
-
Iceland Särä –
Finland Tavë kosi –
Albania Tomato bredie –
South Africa Tripoux –
France Wazwan –
Kashmir Lamb
dishes Instant-boiled
mutton is a Chinese...
-
steak Stuffed chine Stuffed ham Jucy Lucy Sapu
Mhicha Stuffed intestines Tripoux ****ucken
Turkey Whole stuffed camel Zrazy Apam
balik Bánh xèo
Blini Arem-arem...
-
Several restaurants serve local specialities,
notably aligot, farçous,
tripoux, and Roquefort, Laguiole, and
Cantal cheeses, as well as red wine from...
- the
Neolithic period (flint and
carved bone) at two
sites known as Les
Tripoux and Le Paradis. The
private Crèvecoeur farm, near the river, is made up...
-
puree mixed with
melted cheese,
cream and garlic,
served with sausage) or
tripoux (stuffed sheep's tripe), also with
local cheeses such as Roquefort, Cantal...
