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couilles de mouton

ram’s testicles

couilles de mouton

A speciality of Périgord and the Limousin, the couilles (or animelles or colhas de moton or ram’s balls) are blanched, cut up and cooked in the frying pan with garlic and parsley, and a squirt of lemon. You sometimes see them at fêtes.

Nouvelle Aquitaine


Text © Dana Facaros

Image by France 3