By second ferment, do you mean for bottle conditioning? If you want a tripel, then I would recommend using a tripel yeast (w big starter) at the outset, to ensure you get the flavor profile you want.
Unless you cold crashed it, you'd likely get enough yeast in the bottles to get some minor refermentation in the bottles. If you successfully got a 1.080 tripel down to 1.011 FG, then you won, and you'd likely have difficulties getting a new (regular) yeast to start up against 8.5% ABV, little food, low pH, and no oxygen.