Andouillette

I'd imagine you want it as fresh as possible! And yes, you'd have driven past it. Oh well, next time... There is some very good food round there. It's not Provencal, there are a lot of bad restaurants, and traditional Ardeche cuisine is pretty basic... but the good things are very good!
 
That's honeycomb tripe, which is the least challenging option if one is scared of such things. The hardcore tripe fancier will head for Florence where lampredotto, the fourth stomach or abomasum (and which does look a bit dodgy), is served from mobile vans and is by far the best thing to eat in that culinarily well endowed city!
Tripe is, or should be, very mild in flavour, much more so than andouillette.
Well I bow to your vastly superior knowledge and weird fascination with the stuff Tom!!
Not many top restaurants are brave enough to serve the stuff (thank God).
 
That's honeycomb tripe, which is the least challenging option if one is scared of such things. The hardcore tripe fancier will head for Florence where lampredotto, the fourth stomach or abomasum (and which does look a bit dodgy), is served from mobile vans and is by far the best thing to eat in that culinarily well endowed city!
Tripe is, or should be, very mild in flavour, much more so than andouillette.
Tripes à la mode de Caen goes beyond the honeycomb part and is quite a challenge, I've found.
 
Tripes à la mode de Caen goes beyond the honeycomb part and is quite a challenge, I've found.
Traditionally it is made with the first three stomachs and not the fourth, I think. It is a more challenging dish than the popular versions from Rome or Madrid, certainly.
I'm getting quite an appetite now. Fortuitously I have honeycomb and bible tripe in the freezer. It's stuffed full of vitamins and minerals, so I am told.
 
I would, Tom, point out that I have a jar of high-end Tripes à la mode de Caen from France here, and seemingly nobody else to eat them with. Though I fear serving you food from a jar... Have I opened a can of squirms?
 
The footnote to the recipe for tripes à la mode de Caen in my copy of Masterpieces of French Cuisine says that "for the authentic Normandy dish the full set of tripes is used: the paunch, the honeycomb bag, the manyplies and the reed". You also need an ox foot, but if you haven't got one of those they counsel that pigs trotters "do well in a pinch"
 
I would, Tom, point out that I have a jar of high-end Tripes à la mode de Caen from France here, and seemingly nobody else to eat them with. Though I fear serving you food from a jar... Have I opened a can of squirms?
I love the idea of a jar of high end tripe, and it reminds me of my first reaction to seeing the "Yorkshire fine dining" thread (no offence intended to anybody)
 
I love a good andouillette, but my wife has banaished them while she is in the house.
So, when she goes away, I often have a meal of oysters (I'm the only one in the family to eat these too) and andouillette accompanied by a good dry white wine.
Bliss.

By the way, AAAAA stands for Association Amicale des Amateurs d'Andouillettes Authentiques

I buy my adouillettes from Hardouin in Vouvray.
Difficult to beat. I order a bunch at a time and they freeze well.

Alex R.
 
I have now ordered some andouillettes and some of that de-veined foie gras Tom mentioned.

For the latter, I'm thinking a terrine of foie gras, smoked eel and apple (which I think I had when I went to the Fat Duck in the 1990s).

But, we've got to page two of talking about andouillettes, and nobody has yet mentioned the best wine matches.

Obviously, one thinks immediately of the brettiest Beaucastel;), but, I'm thinking oaked Chardonnay, or maybe Chenin?
 
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