LA NAUCELLOISE

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.