Tripe from the Auvergne cooked with white wine
Le Père Jean
A recipe full of the flavours of the Auvergne
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
Composition
Lamb and veal tripe 60%, water, white wine 7%, gelatine, carrots, stock, celery salt, salt, onions, spices, garlic, pepper
Producer
Origin : Auvergne Limousin
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