I wouldn't bottle yet. 1033 from a 1088 OG is not good attenuation. Especially for a Belgian yeast. I'm not sure your gravity will drop further, but you should try repitching with another pack of yeast at least.
For big beers like this, it is very important to pitch enough yeast (ie starter or multiple packs of rehydrated dry) and oxygenate your wort really well. Then, start fermenting colder and slowly ramp up temps to get full attenuation. Belgians should include a fair amount of fully fermentable sugars (candy sugar for example) which will help them finish low.
I'm concerned with bottle bombs in your case, but even if that doesn't happen, a 1033 FG will be so sweet, it would be tough to drink. Try warming your beer up a bit to 70-72 and rousing the yeast by swirling the bucket. If that fails to get the gravity dropping, repitch another rehydrated packet of yeast. That should get your gravity going. I wouldn't bottle till you are stable and sub 1020 on this. Preferably around 1014. Keep us posted and good luck!