A traditional recipe from Saint Flour
This is a recipe that originates in the countryside around the town of Saint Flour, in the Cantal area of the Auvergne. Something a little like a haggis, the dish consists of lamb tripe stuffed with a veal tripe stuffing made with onions, parsley, salt, pepper and spices.
Serving suggestion: Heat over a low flame and serve hot with potatoes, rice or pasta.
Contains six portions of tripe