🇫🇷Charcuterie
Tripoux d'Auvergne
Also known as: Tripoux
Tripoux d'Auvergne carries no EU protected designation. It is a cooked dish from the Auvergne region of France, consisting of small parcels of sheep tripe stuffed with sausage meat and slow-simmered. The catalogue places it within the cured meats and charcuterie category under the tripe dish family, at quality tier T5.
Tasting notes
Auvergne cooked dish — small parcels of sheep tripe stuffed with sausage meat, slow-simmered.
HoReCa use
Tripoux d'Auvergne is associated with Auvergne breakfast tradition and appears on regional heritage restaurant menus.
Packaging
- vacuum-pack-cooked-500g
- jar-cooked-700g
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