ProductsJean RozéTripes à la tomate

Jean Rozé

Tripes à la tomate

Name: Tripes à la tomate
Brand: Jean Rozé

0.5 kg

BARCODE:3250390952657

PACKAGER CODE:FR 35.360.005 EC

CATEGORIES:Meats And Their Products, Meals, Fish And Meat And Eggs, Meals With Meat, Offals, Tripe Dishes, Specialty Made With Tripe, Provencal Type Tripes With Tomatoes, Tripe

LABELS:French Meat, French Beef, Nutriscore, Nutriscore Grade B

PACKAGING:Plastic, Fresh

ORIGIN:France

COUNTRIES:France

STORES:Intermarché

Health

Nutrition

Nutri-Score

Average nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

Nutrient levels

Fat in low quantity (2.6%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (1.1%)

Sugars in low quantity (0.7%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (1.1%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Provencal-type tripes with tomatoes
Energy	409 kJ (97 kcal)	407.22 kJ (101 kcal) (~0%)
Fat	2.6 g	3.276 g (-21%)
Saturated fat	1.1 g	1.411 g (-22%)
Carbohydrates	0.7 g	1.131 g (-38%)
Sugars	0.7 g	0.728 g (-4%)
Dietary fiber	< 0.5 g	?
Proteins	18 g	15.294 g (+18%)
Salt	1.1 g	1.208 g (-9%)
Sodium	0.44 g	0.483 g (-9%)
Fruits, vegetables and legumes	~ 6.2 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	409 kJ (97 kcal)	409 kJ (97 kcal)	?
Fat	2.6 g	2.6 g	?
Saturated fat	1.1 g	1.1 g	?
Carbohydrates	0.7 g	0.7 g	?
Sugars	0.7 g	0.7 g	?
Dietary fiber	< 0.5 g	< 0.5 g	?
Proteins	18 g	18 g	?
Salt	1.1 g	1.1 g	?
Sodium	0.44 g	0.44 g	?
Fruits, vegetables and legumes	~ 6.2 %	?	~ 6.2 %

Ingredients

Ingredients image

Ingredients list

Estomac et pied de bovin [origine: France] 70%, fond de sauce: eau, tomate 3%, carotte 2%, oignon 1,2%, gélatine bovine, acidifiants: E260-E270-E330-E334, arômes naturels, sel, poivre.

Ingredient information

Estomac Et Pied De Bovin

70.0%

Fond

19.1% (estimate)

Water

19.1% (estimate)

Tomato

3.0%

Carrot

2.0%

Onion

1.2%

Beef Gelatin

0.6% (estimate)

Acid

0.6% (estimate)

E260

0.6% (estimate)

E270

0.6% (estimate)

E330

0.6% (estimate)

E334

0.6% (estimate)

Natural Flavouring

0.6% (estimate)

Salt

0.55% (estimate)

Pepper

0.55% (estimate)

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E428 - Gelatine

Ingredients

Flavouring

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E260 - Acetic acidPreservative

ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).

Open additive page Source

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). Lactic acid is chiral, consisting of two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(−)-lactic acid or (R)-lactic acid in food the L-variant is used

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E334 - L(+)-tartaric acidAntioxidantSequestrant

TARTARIC ACID is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Provencal-type tripe (with tomato) • Score: 12/100

Life-cycle reference

Category: Provencal-type tripe (with tomato) PEF environmental score: 2.05 Climate change impact: 21.70 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Provencal-type tripe (with tomato). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Provencal-type tripe (with tomato). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	95.1 %
Processing	1.7 %
Packaging	1.6 %
Transportation	1.1 %
Distribution	0.5 %
Consumption	0.3 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 6/100

Final score breakdown

Life cycle analysis score: 12 Sum of bonuses and maluses: -6 Final score: 6/100

Carbon footprint

Equivalent to driving 11.2 km in a petrol car. 2170 g CO2e per 100g of product. Reference category: Provencal-type tripe (with tomato). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Provencal-type tripe (with tomato). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Provencal-type tripe (with tomato). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	95.4 %
Processing	0.9 %
Packaging	1.8 %
Transportation	1.4 %
Distribution	0.2 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
Unknown	Plastic	Unknown	High

Declared packaging

Plastic, Fresh

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: fr:estomac et pied de bovin

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on October 18, 2017 at 11:42:04 AM UTC by kiliweb .

Last edit on March 17, 2026 at 4:26:56 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, beniben, charlesnepote, foodvisor, kiliweb, mairoluin, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, stivolonski, teolemon, yuka.MZBoDc61TtUCPMDo8KsJ5SWEOuLJOsNkPGMmog, yuka.ZUprOUZxTXh0dWtBc1BNQm94ZlhxL05Obk1XR1QzT0lGdElYSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvln5mQuqDgRz2Ngfhlnao-PupLpO1Y8B2_LjrHqs.

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