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.
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)