Tripoux d'Auvergne - 380g

Tripoux d'Auvergne, known as the "Saint Flour recipe", is made up of a stuffing containing calf's stomach seasoned with garlic, onions, parsley and other spices and a lamb's stomach casing. The whole thing is rolled and tied.

This preparation simmers for more than 6 hours in a fine sauce made with white wine and tomato.

Traditionally, tripoux is accompanied by steamed potatoes. It can also be served with dried vegetables: blond lentils, blond peas or even truffade.

Net weight: 380 g

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Country of production: France - Auvergne region