Tripoux
Description
Tripoux are made with veal tripe slowly cooked in a sauce with white wine, tomatoes and carots, and seasoning. This typical meal from the Auvergne region is often eaten in villages fairs, with a glass of white wine and potatoes on the side.
Available on our stand, either ready to eat on the spot or to go in cans.
OUR MISSION - For a sustainable Livestock
Promote french cattle, sheep and equine production.
Exhibition focusing on suckler and dairy genetics in mountainous and difficult areas.
Exhibition focusing on suckler and dairy genetics in mountainous and difficult areas.
