Here is the basic tripel recipe that gives you a good base.
80% pils, 20% sugar. Bitter with nole hops ( I like saaz) to a BU:GU ratio of . 37. 2/3 of the IBU's at 60 andthe other 1/3 at 30. Yeast of your choice. Tripels are all aout the yeast so the same recipe with different. yeasts taste different. For a smal variation you can go 70% pils and 10% munich.
My favorites are 3787 ( first choice) or 1214.
Pitch the yeast at the mid to low 60's, and very slowly let it rise. After a few days let it get warm. Give it plenty of time to finish.