Beef tripe- 900g
700 grams of pleasure. Popular in France since the Middle Ages this dish has gone through the centuries. This ready to cook dish made of beef cuttles cooked simmered for 15 hours together with pork feet, beef feet, veal feet, carrots and some white wine.
Warm it in a pot for approximately 20 minutes, you can serve it with a glass of white wine.
Typical values (per 100g)
|Of which saturated||4.3g|
|Of which sugars||0.5g|