France
Andouillette
Coarse-grained sausage made from pig intestines, with a strong distinct aroma.
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France
Blood Sausage
Boudin noir
Rich blood sausage, often served with caramelized apples or onions.
Auvergne-Rhône-Alpes, France
Caillette
Meat and vegetable pate wrapped in caul fat from Ardeche.
France
Défarde
Défarde is a Drôme offal dish of stuffed or braised lamb tripe seasoned with herbs and cooked slowly.
France
Foie Gras
Fattened duck or goose liver, a luxury delicacy from the Southwest of France.
Lyon, France
Gras-double à la Lyonnaise
Gras-double à la Lyonnaise is tripe sliced and cooked with onions and vinegar in a classic Lyonnaise preparation.
Lyon, France
Sapper's Apron
Tablier de sapeur
Lyonnaise tripe dish breaded and fried, served with gribiche sauce.
France
Tripoux
Tripoux are rolls of veal or lamb tripe stuffed with herbs, simmered slowly until tender in a savory broth.