Meal and wine pairing
Photo by Larry Koester(CC BY 2.0)
https://www.flickr.com/photos/larrywkoester/52239221358/
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.