Out of curiosity, is it a true triple with those changes?
It can definitely be a true a tripel with those changes. IMO, the yeast has a bigger impact than the base ingredients for a tripel. Obviously, you won't get a tripel if you use roasted barley or something like that, but I don't think that you would notice much if any difference between 2-row, pils malt, or any pale base grain.
I use Styrian Goldings in most all of my Belgians.
As far as the candi sugar, I know others disagree but in my experience table sugar will work just as well as clear candi sugar/syrup. I don't believe the clear sugars add any particular flavor although the darker ones can have a significant flavor impact.