This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

andouillette

tripe or chitterlings sausage

Présentation d'andouillettes par D.L., entrepreneur charcutier à Troyes.

Troyes is the capital of andouillette, or tripe sausage, although it is also made in Lyon, Cambrai and Chablis.

To put it mildly, andouillette is an acquired taste: many who willingly, even gleefully indulge in the joys of French offal draw a red line at stinky andouillette, made of roughly chopped pork intestine, onions, wine and other seasonings, all stuffed into the colon of a pig. In many areas, such as Lyon, they also throw in some fraise de veau.

Many love it. In the 16th century, when soldiers of the royalist army attacked Troyes, they were distracted by the smell of the local offal. They suspended their attack to feast on andouilles as they were called then. The soldiers let their guard down and were massacred by the locals before they had even finished digesting—which admittedly takes quite a while.

Read the full content in the app
iOS App Store Google Play

Charcuterie

Grand Est

Offal

Text © Dana Facaros

Images by Dana Facaros, Saveurs France, Schellack at English Wikipedia