Saint Flour tripe
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
Lamb tripe, water, veal tripe, pork belly, white wine, onions, carrots, pork rind, parsley, vinegar, salt, pepper, spices, aromatics
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