For some reason, we got into our heads that Andouillette (tripe sausage) might go well with truffle because of the gaminess inherent in both ingredients.
We boiled the Andouillette to cook it, and then sautéed it in a pan. It was a very good, very gamy andouillette. But the tripe aroma really dominated the aroma of the truffle. Something can dominate truffle!!?
The truffle did bring some earthiness to the tripe, which added a little bit of complexity.
Ultimately, it was not a good combo because the individual parts were separately better than the combo. Now we know.