2 jars of 4 Charles Savy lamb tripous

Carriage costs

Ingredients

Tripous : Lamb stomach 55 %, pork intestine, cured ham, parsley.

Salce : Water, white wine, double tomato concentrate, salt, garlic, onion, celery, carrots, pork rinds, natural flavours (including gluten and soya), spices, aromatic plant. Carrots.

Preparation tips

Savour the tripous after reheating them slowly on a low heat for 20 minutes.

Serve hot with steamed potatoes and a regional wine: le Marcillac.

Gourmets also appreciate them for breakfast.

Valeurs nutritionnelles