I will argue that BE-134 can indeed be used for belgian tripel style beer.
Fermentis says:
"This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers."
BJCP says:
"A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content."
If it can be used for a saison I see no reason why would could not use it for a belgian tripel. If the yeast gives proper characteristics it's good to use no matter what it's called or whatever.
You could go with Lallemand's abbaye dry yeast as well.