Food and wine pairing
Photo de Larry Koester (CC BY 2.0)
ajoutée le 13/05/2023
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 :
Beaujolais-Villages rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Chiroubles
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info
Still rosé wine(s)
Côtes d'Auvergne rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a young wine (1-2 years).
>dish info
Côtes du Rhône blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Estaing rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info
Marcillac rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 2 to 4 years old.
>dish info
Quincy
Still white wine(s)
Serve at 06-08°C or 43-46 °F.
Prefer a pairing with a wine aged 3 to 5 years old.
>dish info
Reuilly blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a developed wine.
>dish info