| Type Stew Main ingredients Poultry giblets | Region or state Béarn and Languedoc Place of origin France | |
| Similar Aligot, Tourin, Garbure, Tripoux, Tripes à la mode de | ||
Alain alicot edgar la peau
An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips, traditionally linked to the Béarn and Languedoc regions of southern France.
Contents
Ta 1400 amandine alicot
References
Alicot Wikipedia(Text) CC BY-SA