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Auvergne
Tripes des Combrailles
A piece of Auvergne gracing your table.
Traditional dish from Auvergne.
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AI-generated illustration
Auvergne
A piece of Auvergne gracing your table.
Traditional dish from Auvergne.
AI-generated illustration
The Confrérie de la Grande Triperie des Combrailles was registered on 21 September 2016, with the statutory objective of “making known and promoting the charcuterie and tripe products of the Combrailles, and tripe in particular”. Its headquarters are in Saint-Pardoux, a small commune in Puy-de-Dôme, at the heart of the Combrailles territory.
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The recipe that today bears the name Tripes des Combrailles was created by Philippe Raboisson, a member of this brotherhood and an artisan canner based in Pouzol, in Puy-de-Dôme. The artisan canner presents himself as the heir to a tripe-making tradition that he claims to perpetuate and enrich through this original recipe, which he says stems from nearly 35 years of experience.
On the website of his cannery, he traces the origins of tripe back to the Middle Ages, when it was supposedly a dish of choice, boiled rather than roasted to better preserve its fat and juices, before being adopted and then adapted by Auvergne to suit its own flavours.
Taste
A profile enhanced by the wholegrain mustard, Saint-Pourçain white wine and cognac used in its preparation.
meat of French origin; the pork rinds bear the mention “des Combrailles”.
jarred, in sizes ranging from 380 g to several kilograms depending on the point of sale.
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Tripes des Combrailles are traditionally enjoyed with potatoes.
No official quality mark (PDO (AOP), AOC, PGI (IGP), TSG (STG), Label Rouge) protects Tripes des Combrailles. The product is championed by a gastronomic brotherhood, the Confrérie de la Grande Triperie des Combrailles, registered in 2016, whose statutory purpose is to make known and promote the charcuterie and tripe products of the Combrailles, and tripe in particular.
Brotherhood
Artisan
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