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Pieds et paquets

Trippa alla romana
· CC BY-SA 3.0 · source
Trippa alla romana
Unknown photographer · Public domain · source
Trippa alla romana
Alexandros Kostibas (user Akostibas of English Wikipedia) · CC BY-SA 2.5 · source
FOOD HORROR #45 · Provence, France

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Bundles of lamb tripe with sheep’s feet, slow-cooked in wine and tomato: a labour-intensive Marseille specialty.

Provence, Francepieds et paquets recipe

What it is

Bundles of lamb tripe with sheep’s feet, slow-cooked in wine and tomato: a labour-intensive Marseille specialty.

Why is Pieds et paquets on a site called Food Horrors? Because its ingredients, aroma or texture can surprise people who did not grow up with it. That does not make the dish inferior: this project treats unusual food as culture first, spectacle second.

Ingredients

How to prepare it

  1. Start with professionally prepared bundles.
  2. Brown aromatics and pieces.
  3. Add wine, tomato and cooking liquid.
  4. Simmer for hours until fully tender.

Taste, texture and how to serve

Approach the dish with a small tasting portion. The goal is not a stunt: observe aroma, temperature, texture and the traditional accompaniments. Strong flavours become easier to understand when tasted in their original culinary context.

Kitchen safety: Food-safety rule: use traceable, food-grade ingredients, keep cold foods properly refrigerated, prevent cross-contamination and cook animal products thoroughly when the recipe calls for it.

Watch

Pieds et paquets

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Where to try it

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Editorial content for cultural and informational purposes. Recipes may require adaptation to local food law, allergies and individual dietary needs.