Auvergne tripe jar 760g

Tripoux d'Auvergne, known as the "Saint Flour recipe," consists of a stuffing made from veal stomach seasoned with garlic, onions, parsley, and a mixture of spices, wrapped in lamb's belly. This mixture is rolled, tied, and then simmered for more than six hours in a delicate white wine and tomato sauce. Traditionally, tripoux is served with steamed potatoes, but also pairs perfectly with dried vegetables such as blond lentils, blond peas, or even truffade.

• Number of servings: 4 x 2 tripe
• Country of production France - Auvergne region

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