Offal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Offal and tripe
Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Offal and tripe
Bordeaux style veal kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
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Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Offal and tripe
Merguez grillées
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
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Sautéed veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
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Veal sweetbreads with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.
Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with calf's stomach and hoof.
Offal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
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Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
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Lamb brain with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
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Lamb kidneys and red wine
Kidneys cooked in oil before simmered in wine.
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