Pieds paquets
| Pieds paquets | |
|---|---|
| Offal | |
 A plate of Sisteron-style pied paquet | |
| Alternative name(s): | |
| Pied et paquets | |
| Place of origin: | |
| France | |
| Recipes at Wikibooks: | |
 Pieds paquets | |
| Media at Wikimedia Commons: | |
 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 South Eastern France. It consists of stuffed sheep's offal and sheep's feet stewed together.[1]
The dish is made of lamb or sheep's feet and wrapped offal, though pig's feet and offal are sometimes used. The hair on the feet are seared off, cleaned, and boiled. The offal is cleaned and then stuffed with parsley, garlic, black pepper and bacon or salted pork belly before being rolled and wrapped into a small pouch or package. The stuffed offal and feet are then stewed for several hours in a white wine and tomato sauce until tender and served warm. The feet and stuffed offal can also cooked without tomate sauce, in which case it is eaten with a vinaigrette and known as tripo à la reboulado.[2]
References
- ↑ Michel, Albin (1995), Provence-Alpes-Côte d'Azur: produits du terroir et recettes traditionnelles, Volume 9 9
- ↑ Dictionnaire de la Provence, p. 606.