Andouillette

[GuyD'nis]

In my biased view, Alex, your mistake was not to buy the andouillette at Isartel when in Ardeche (https://www.google.com/maps/uv?pb=!...=2ahUKEwiC_fDuj8j0AhUCiFwKHX2CCikQoip6BAhEEAM )

Delicious, gently flavoured, but nuanced and really tasty. Excellent with white Rhone wines.

That butcher does plenty of other excellent things, too.

The one in Jaujac does the best pieds paquets I've had, though.

 

[Alex Lake]

Must have driven right past it while on the way to Meyras.

How well does it keep?

 

[GuyD'nis]

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!

 

[jonathan points]

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).

 

[Matthew Hemming]

I was once served andouillette in hospital in France, having consumed nothing but liquid morphine for 48hrs. It wasn't a welcome lunch at the time!

 

[Jan-Tore Egge]

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.

 

[Thom Blach]

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.

 

[Thom Blach]

I was once served andouillette in hospital in France, having consumed nothing but liquid morphine for 48hrs. It wasn't a welcome lunch at the time!

Just imagine that happening in our own dear NHS!

 

[GuyD'nis]

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?

 

[Dan Vyvyan]

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"

 

[G. W o l f f]

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)

 

[Andrew Stevenson]

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).

Delicious honeycomb tripe at Yang Sing in Manchester:


We can even get tripe in Booths up here.

 

[GuyD'nis]

My mistake, not the Caen variety. And I see they should ideally be eaten by 1 July this year. I do need to find someone to share them with... Rome make very good pates etc in Ardeche btw:

 

[GuyD'nis]

 

[Julian Seers-Martin]

Just imagine that happening in our own dear NHS!

Based on some of the meals I’ve had over the years, it’d probably be an upgrade….

 

[GuyD'nis]

While these will be lovely with some Southern Rhone... Everyone complains about limits on bringing wine back to the UK, but these make a fine car boot filler:

 

[Alex Lake]

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)

Ha! I had to check, and maybe I should change the title of the thread, but since it seems to have turned into a pub crawl by train, that may not be necessary!

 

[Charles Muttar]

I must confess I'm surprised at the number of andouillettophobes round here. I think they're wonderful.

 

[Alex Rychlewski]

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

Accueil | 5A

Insert description here

www.aaaaa-asso.fr

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

La Maison Hardouin

La Maison Hardouin, Charcutier et Traiteur d'excellence, vous fait découvrir son univers gastronomique avec une seule exigence : vous satisfaire.

www.hardouin.fr

Alex R.

 

[Thom Blach]

They look delicious, Alex. At £40 per kg they make my point again about the expense of this delicacy.

 

[GuyD'nis]

They look delicious, Alex. At £40 per kg they make my point again about the expense of this delicacy.

I'm sure they don't cost anything like that in Ardeche!

 

[Andrew Stevenson]

A veritable bargain, given that 1kg would last most of the Forum many years from the sound of it. I'm both sorry and slightly relieved to say I've never tried andouillette myself...

Come on, Bryan. Sort yourself out.

(But maybe best not as an alternative to turkey on Christmas Day.)

 

[Andrew Stevenson]

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?

 

[Thom Blach]

It is possible to stuff one's goose with andouillette, if one wants the best of both worlds.

 

[Mark Palmer]

The very definition of reconstituted food in its way.