At the risk of complicating things, I'm going to suggest a few things to consider with a tripel.
First, I do think a secondary is important with high gravity beer. The alcohol is quite toxic to the yeast and they will start to die. I like to leave the beer in primary about three weeks to a month then transfer to a secondary vessel for lagering and clearing. For most others beers, you can get them out of fermentation in a few weeks without issues -- but not a tripel.
I roll ghetto stylee. So I "lager" by having the carboy sit outside in a carboard box protected from the sun. Right now, it's about 40-50 during the day and 22-28F at night. The beer stays right around 30-34F. It won't freeze until it gets to about 27F in the carboy. This helps get a lot of yeast and protein bits out. I do this for a few weeks. If it gets too cold, I put it in the basement at 50-52F.
I also add fresh yeast at bottling. I think this is important with a big beer. The yeast in suspension is weak and fixing to die as it stews in a toxic blend of alcohols in the fermentation vessel so a little fresh yeast seems to help. You could rehydrate some S-33 yeast which costs about $2 per pack, and throw about a quarter teaspoon of the rehydrated mix into your bottling bucket.
I figure about two months is accurate. 3 weeks primary, 3-5 weeks in a clearing vessel / lagering.
You can read endless pros and cons about using a secondary vessel. For smaller beers, I don't use it. For longer term aging or clearing of big beers I do use it. But I'm just a noob not some pro.