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pieds et paquets

stewed lamb’s trotters and tripe

plat de pieds et paquets

Or just pied paquets, the soul food of Marseille and southeast France: lamb's trotters and a ‘package’ of lamb tripe, stuffed wih onions, parsley, garlic, and salt pork, sewn together and stewed for hours in a white wine and tomato sauce.

When served with a vinaigrette instead of sauce, it becomes tripo à la reboulado.


Provence-Alpes-Côte d’Azur

Text © Dana Facaros

Image by Véronique PAGNIER