Food and wine pairing

Photo de Larry Koester (CC BY 2.0)
https://www.flickr.com/photos/larrywkoester/52239221358/

Tripous

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Synonyms

Tripoux

This dish pairs well with 27 drinks :

Saint-Pourçain rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 6 years old.

Prefer a pairing with a wine aged 1 to 2 years old.

>dish info

Saint-Véran

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

>dish info

Vin de Savoie Arbin

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 6 to 10 years old.

Prefer a pairing with a young wine (3-5 years).

>dish info