GROCERIES | READY MEALS | Regional recepies
Small tripoux from Auvergne x6 jar 600g JULHES
104041
The Tripoux of Auvergne, known as the "recipe of Saint Flour", consists of a stuffing containing veal belly flavored with garlic, onions, parsley and other spices and a lamb, all rolled and tied up. This preparation simmer for more than 6 hours in a fine sauce worked with white wine and tomato. Traditionally, the tripoux is accompanied by potatoes steamed. It can also be served with dry vegetables: blond lentils, blond peas or truffade.
A true know-how and authenticity on these products. The Cantal in direct supply.
Historical specialist of the tripoux, emblematic dish of Cantal, the Julhes company prepares Auvergne regional dishes in St Flour since 1926. These preparations allow the professionals to propose very simply traditional dishes, answering thus the need of authenticity of the consumers. SME of 45 people located in St Flour in the Cantal region, Julhes defends a traditional know-how and local recipes, made from local raw ingredients. Catering professionals can choose between jar or canned products for a long storage; or atmosphere packed fresh products.See all products in this range
Location in store: Têtes de gondoles
French meat
a piece = 600 g