Organic Hay Tripe 600g

Tripe au foin - Jar of 600g A true emblem of Norman gastronomy, traditional tripe has been revisited to offer you this original version with herbaceous flavors. Conceived by chef Hubert Nobis, this recipe is once again the result of a three-way partnership between the chef, the “Les Gorronnaises” processing workshop and us. The tripe and feet used for this recipe come from animals that we select, from Normandy farms certified organic and Bleu-Blanc-Coeur. Feeding is mainly based on pasture, with a supply of fresh grass and hay during the winter period. During the 3-month finishing period, the ration is supplemented with cereals produced on the farm. The cattle are slaughtered a few kilometers from the farm in Gacé, then the meat is cut and vacuum-packed by Les Eleveurs de la Charentonne. The “Les Gorronnaises” processing workshop then cooks these tripes and packages them in 600g jars.