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clapotons
sheep trotters
In Lyon, clapotons (elsewhere known as pieds du mouton) are made into a salad popular in the city’s bouchons (traditional restaurants).
They are cooked, de-boned and diced, then mixed in a rémoulade or vinaigrette, with mustard, lardons, parsley and chives.
Text © Dana Facaros
Image by Madani