Lamb tripe ✦

Panse d’agneau

What it is

Lamb tripe is thinner and far more pliable than beef, thin enough to be cut into squares and folded around a stuffing — which is exactly what pieds et paquets in Marseille and tripoux in the Auvergne are. Beef tripe is too rigid to make the parcel at all.

In the kitchen

No string: cut a small buttonhole in the square, fold the parcel and pull one corner through it — string saws into the tripe over the seven hours these need. Pack them tightly in a narrow pot so they cannot unfold.

Goes with

Salt pork Garlic Parsley Tomato Carrot Onion Black pepper Thyme

Same species

Pauillac lamb Salt marsh lamb Sisteron lamb Lamb fries Lamb brain Leg of lamb

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