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Tripoux and tripes

Tripe and tripoux : traditional dishes

For a very long time, the tripe and tripoux are traditional dishes from Aveyron.This way of preparing tripes (beef and veal) and tripoux (veal) allows you to prepare delicious ready-cooked dishes.

  • Tripes are not for the faint of heart, but courageous foodies are rewarded by the melting taste of this slowly cooked dish. Don't be shy and try them too! Serves one or two.

    8,20 €
    In Stock
  • Tripes are not for the faint of heart, but courageous foodies are rewarded by the melting taste of this slowly cooked dish. Don't be shy and try them too!  Serves 4.

    13,50 €
    In Stock
  •   In the old days, Tripoux were eaten in the villages before going to Catholic mass. These days, it is more common to have them for breakfast after a long night's feasting... Don't believe us? Well, it is true that you might appreciate them more for lunch, together with boiled potatoes. 600 g (1 lb 5 oz)

    14,00 €
    In Stock
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