Tripoux from the Auvergne
The table of our land.
Made according to traditional methods by Père Jean, these tripe are hand tied and contain no artificial colourings or preservative.
Serving suggestion: Heat over a low flame and serve hot with potatoes, rice or pasta
Veal and lamb tripe (55%), water, carrots, white wine, stock, tomato concentrate, salt, pepper, aromatics
|Average nutrition facts||For 100g|
|Energy||93 / 389.37 kcal / kJ|
|Total fat||3.3 g|
|Saturated fat||0 g|