This ready-to-use dish consists of belly, leaf, cap and abomasum which is simmered for 15 hours over low heat with pork, beef, veal, carrots and wine, which tenderises the tripe and brings out the aroma of this traditional recipe.
For 2 or 3 persons.
Beef Tripes - Tripes de Boeuf - 700g
Cooking Juice (Calf's Foot, Beef's Foot, Pork's Foot, Rinds),
White Wine (SULPHITES),
Origin of meat: France