Pétite is the Aveyron version of the tripoux from Auvergne.

Tasting tips : warm up slowly during 10 to 15 minutes and serve with boiled potatoes or with a toast of bread.

Composition : Veal and lamb rumen, ham, saltpeter, water, white wine, veal's trotter, carrots, onions, tomato puree, salt, pepper, garlic, herbs.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

See all the products of "Alain Ginisty"