If you're brewing for your own pleasure--by all means give it a try if that's your desire.
Many new brewers, myself included, tend to get a little crazy with experimentation, especially with the spices.
Use it sparingly--you should barely be able to taste it if you do it right.
If you use too much, you can't undo it, and you'll get tired of that beer quickly
If you're brewing for competitions, then don't use the coriander for the tripels; they don't belong there.
Use them in the Belgian Wits. There are a lot of great recipes out there. Randy Mosher's book, Radical Brewing, has a great chapter  on Belgian beers, the use of spices like coriander, and several Wit recipes. Check it out.