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Pieds paquets

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Alternative names
  
Pied et paquets

Course
  
Main course

Associated national cuisine
  
French cuisine

Place of origin
  
Type
  
Region or state
  
Serving temperature
  
Warm

Pieds paquets Pieds paquets Wikipedia

Similar
  
Tripoux, Gras double, Daube, Tripes à la mode de Caen, Andouillette

le sud vous en faites tout un plat les pieds paquets


Pieds paquets or pied et paquets (literally, feet packet or feet and packages in French) is a local dish and culinary specialty of Marseille and Sisteron but also commonly found in much of Southeastern France. It consists of sheep's feet and stuffed sheep's tripe stewed together.

Contents

Pieds paquets Pieds et paquets

Preparation

Pieds paquets Recette pieds paquets la provenale

Writing in 1958, Waverley Root observed that although the packages used to be cooked with calves' feet, that was no longer the case except in Nice, where the dish was called tripes à la niçoise. If using sheep's feet, the hair on them is seared off, then the feet are placed in the bottom of the pot in which the packages will be stewed.

Pieds paquets httpsuploadwikimediaorgwikipediacommonsthu

To make the packages, sheep's tripe is cleaned and cut into four to eight squares. Each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into a small pouch or package. The stuffed offal is then stewed for several hours in a white wine and tomato sauce.

Pieds paquets Pieds paquets La cuisine de Sucrette

The feet and stuffed offal can also be cooked without tomato sauce, in which case it is eaten with a vinaigrette and known as tripo à la reboulado.

Pieds paquets Pieds et paquets Marseillais vos becs

Pieds paquets Recette Mes premiers quotpieds et paquetsquot marseillais 750g

References

Pieds paquets Wikipedia


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