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Wednesday 7 January 2009

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Tripoux

A speciality of the producer that received the 2nd prize at the Lozère gourmet contest in 1999-2000 and 1st prize in 2001-2002.

Tips : Heat gently and serve with potatoes.

Composition :	Lamb tripe, veal meat, salt, pepper, onion, parsley and white wine. Without colourings or preservatives.
Craftsman :	Souchon - Nayrolles learn more
Origin :	Nasbinals, Lozère (France)

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