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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.

Auvergne Rhône Alpes


Text © Dana Facaros

Image by Madani