Andouillette

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Andouillette from Troyes on sale at a charcuterie in Montmartre, Paris

Andouillette (pronounced ã-doo-yet) is a coarse-grained smoked tripe sausage made with pork, -(but some versions using veal)-, chitterlings, pepper, wine, onions, and seasonings. Andouillette sausage is a smaller version of Andouille sausage, generally smaller than one inch in diameter. It is produced both as a mild sausage (French in origin) and as a spicier, Cajun version (derived from French influence) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. Andouillette has a strong odor.

In major restaurants, Andouillettes can be served either hot or cold. The taste is an acquired one - as it is with all tripe sausages. The texture is somewhat rougher than sausages, as the content is roughly cut. Primarily pan-fried, it can also be boiled, barbecued or grilled. It is often served with vegetables in a mustard or red wine sauce. It is best served with either dry white wine, brut champagne or Pinot noir.

Its popularity (particularly around Troyes, Lyon, Tours, Orléans, Eastern and Northern France) has remained constant over the last few centuries. From the seventies Lyon has been the centre of a fan club who award restaurants standards for the quality of their Andouillettes.

Andouillette is often described on French menus as AAAAA - this acronym is the Association Amicale des Amateurs d'Andouillette Authentiques^[1], roughly translated as the Friendly Association of Authentic Andouillette Lovers.