Tripoux
Veal belly cooked in white wine.
Description
Regional speciality. Veal belly, cut, stuffed and rolled into small packages and cooked in a homemade white wine and vegetable sauce.
Ingredients
- Veal pansies, pork menu 54%,
- water,
- White wine (sulphites),
- round carrots,
- Veal feet 3.7% Veal feet
- Duck carcass
- Leeks,
- Dried ham
- Salt
- Tomato concentrate
- Modified cornstarch,
- Duck fat
- Wheat flour (gluten),
- Onions
- Parsley
- Celery
- Garlic
- Thyme,
- Laurier,
- Black pepper
- Cloves
- Toffee.
Allergens
- Gluten,
- Sulphites,
- Celery.
| Déclaration nutritionnelle pour 100g | |||||||
| Énergie | Matières Grasses | Dont AGS | Glucides | Dont sucres | Protéines | Sel | |
| 584 kJ | 140 kcal | 12g | 5,3g | 1,1g | 0,0g | 6,6g | 0,71g |
Features
- Made with : Veal and Pork
- Origin of pork meat : France
- Veal meat origin : France
- packaging : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
Serve very hot with capers and potatoes.
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