Le Père Jean was established in 1938, specialising in the typical recipes of the Auvergne. This tripe dish is one such recipe, marrying tripe with a rich white wine sauce. Contains no added colourings or preservatives.
Serving suggestion: Heat over a low flame and serve hot with potatoes, rice or pasta.
Contains 3 portions of tripe
Lamb and veal tripe 60%, water, white wine 7%, gelatine, carrots, stock, celery salt, salt, onions, spices, garlic, pepper