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Meat, South and mountains

Tripoux with steamed potatoes

Tripoux with steamed potatoes is a rustic French dish made with lamb tripoux simmered for 4 hours in a tomato and white wine sauce, served with steamed potatoes. This recipe serves 4, has medium difficulty, and costs €3.60 per person. The key to success is a very slow, long simmer that tenderizes the tripoux without drying them out.

A real taste of French country cooking tonight, tripoux slow simmered in their sauce, with steamed potatoes for balance.

Tripoux with steamed potatoes
Total time
4 h
Difficulty
Medium
Cost per person
€3.60
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Tripoux have a distinctive texture that nobody stays neutral about, meltingly tender after hours of simmering, coated in a tomato sauce sharpened by white wine and a bouquet garni. It's an honest dish that smells like old fashioned cooking, the kind grandmothers in the South of France and the mountains made from the humblest cuts of meat.

This is the sort of dish to plan for a Sunday, when you have time to let it simmer unhurried and the whole house ends up smelling good. Steamed potatoes bring the gentleness that balances the tripoux's strong character. Mon Chou suggests it for days when you want a meal with real substance, not necessarily for kids who are still getting used to organ meats.

The ingredients

4 people

Butcher

  • Lamb tripoux 12

Pantry

  • Dry white wine 25 cl
  • Crushed tomatoesoften in the pantry 200 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrot 2
  • Garlic 2 cloves
  • Bouquet garni 1
  • Potatoes 1 kg
  • Parsley 1 sprig

The step by step recipe

  1. Brown the sliced onions and carrots in a Dutch oven with the oil.

    The onions should turn translucent before you add the rest.

  2. Place the tripoux on top of the vegetables, add the garlic, white wine, tomatoes, and bouquet garni.

    A cast iron pot keeps a gentle, even heat.

  3. Cover with water, bring to a simmer, then cook covered over very low heat. 3 h

    Watch the liquid level and top up with a little hot water if needed.

  4. Peel the potatoes and steam them. 25 min

    Salt the water, it gives them more flavor.

  5. Taste the sauce, adjust the seasoning, sprinkle with parsley, and serve the tripoux with the potatoes.

    A splash of vinegar at the end brightens the sauce.

Our tips to get it right

  • Pick tripoux that are already tied and prepped by your butcher, the cooking will be more even and you'll save time in the kitchen.
  • Never let the sauce boil hard, a light simmer during the 3 hours of cooking keeps the tripoux from falling apart too much.
  • Make this dish the day before if you can, the sauce deepens in flavor after resting overnight in the fridge before reheating.

The variations

  • Swap the white wine for red wine for a heartier sauce, typical of some regional versions.
  • For a faster version, use pre-cooked vacuum sealed tripoux and cut the simmering time to 1 hour, just enough to warm them through in the sauce.
  • Serve the tripoux with homemade mashed potatoes instead of steamed potatoes for a creamier side.

What to serve it with

  • A glass of dry local white wine
  • A green salad with sharp vinaigrette
  • Country bread for the sauce

Storage

Tripoux keep for 2 to 3 days in the fridge in a sealed container. They freeze well in their sauce, up to 2 months. Reheat gently in a saucepan over low heat so the meat doesn't dry out.

Questions about this dish

Can you make tripoux ahead of time?

Yes, it's actually recommended. Cook them the day before and reheat gently the next day, the sauce only gets better with rest.

Can you swap lamb tripoux for another organ meat?

Veal tripoux work well in this recipe too, with a similar cooking time. Avoid tougher cuts that would need a different simmering time.

How do you know when the tripoux are cooked enough?

They should be fork tender with no resistance. If they aren't after 3 hours, keep simmering gently in 30 minute increments.

Can you freeze this dish once cooked?

Yes, tripoux in their sauce freeze very well for up to 2 months. Thaw in the fridge overnight, then reheat over low heat.

How long does it take to make tripoux with steamed potatoes?

Count 4 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in tripoux with steamed potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tripoux with steamed potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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