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Flats of the Soil - Tripe and Tripous

History :

For very long years the tripou is the traditional flat of Rouergue. This very local flat is essentially preserved by traditionalists and we found it hardly than in some houses where the recipe was jealously preserved. Thanks to the trade show of Rodez, in 1966, the good name of this taken flat a big development and it is presented tripous by Mister Charles SAVY de Naucelle, in Aveyron, who had to obtain the First National Grand Prix from the best tripou, judged and awarded by the members of the Golden tripe butcher of Normandy. 

The tripou can consume at present in all the department, while its origins are north - aveyronnaises. His name changes according to the region : " trénels" for the region of Millau, "girls" for the region of Espalion. In the plural, we can write it tripous or tripoux.

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Homemade Tripes
tin 420 g
8.40 € TTC
 in stock 
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Tripous with saffron of Quercy
glass jar 420 g
13.60 € TTC
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