I ordered andouillette in a Paris restaurant once not knowing what it was. I had a little dictionary with me (pre-internet) that translated it as “chitterlings”. I didn’t know what that was either.
Never again - it had chopped-up bits of rubbery guts on it that resisted chewing, it was vile.
I love haggis, and that’s all horrible bits and pieces cooked in a sheep stomach. No rubbery chunks though. I’ll give andouillette another whirl next time I’m in Paris, maybe I got a dud.
Tête de veau and andouillettes.
I’ll try everything once but the first is just jelly with cartilage, reminding you it used to be a face.
The second is offal sausage that smells like the intestines weren’t washed out properly.
Oh
Headcheese?
Nope, looked it up. Similar though.
Do people still buy it? Damn. Only old people did when I worked deli, and that’s long enough ago that they’re all dead.
I ordered andouillette in a Paris restaurant once not knowing what it was. I had a little dictionary with me (pre-internet) that translated it as “chitterlings”. I didn’t know what that was either.
Never again - it had chopped-up bits of rubbery guts on it that resisted chewing, it was vile.
A good andouillette is fantastic, but I understand how it would sneak up on the unprepared foodie
I love haggis, and that’s all horrible bits and pieces cooked in a sheep stomach. No rubbery chunks though. I’ll give andouillette another whirl next time I’m in Paris, maybe I got a dud.
It’s supposed to be from Troyes, in case you happen to be in the vicinity… I’ve yet to try haggis but I’m optimistic, looks right up my alley