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Tripoux
Award winning speciality.
A speciality of the producer that received the 2nd prize at the Lozère gourmet contest in 1999-2000 and 1st prize in 2001-2002.
Tips : Heat gently and serve with potatoes.
Composition : Lamb tripe, veal meat, salt, pepper, onion, parsley and white wine. Without colourings or preservatives.
Craftsman : Charcuterie Souchon
See all the products of "Charcuterie Souchon"
Origin : Nasbinals (France)
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400g jar
10.50 €    |
100g bar
4.45 € |
100g bar
4.45 € |
Choose the product to add to your basket :
3.10 € |
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