|Alternative names||Pied et paquets|
|Place of origin||France|
|Region or state||Provence|
|Associated national cuisine||French cuisine|
|Similar dishes||tripes à la niçoise, tripo à la reboulado|
|Cookbook: Pieds paquets Media: Pieds paquets|
Pieds paquets or pied et paquets (literally, feet packet or feet and packages in French) is a local dish and culinary specialty of Marseille and Sisteron but also commonly found in much of Southeastern France. It consists of sheep's feet and stuffed sheep's tripe stewed together.[need quotation to verify]
Writing in 1958, Waverley Root observed that although the packages used to be cooked with calves' feet, that was no longer the case except in Nice, where the dish was called tripes à la niçoise. If using sheep's feet, the hair on them is seared off, then the feet are placed in the bottom of the pot in which the packages will be stewed.
To make the packages, sheep's tripe is cleaned and cut into four to eight squares. Each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into a small pouch or package. The stuffed offal is then stewed for several hours in a white wine and tomato sauce.
The feet and stuffed offal can also be cooked without tomato sauce, in which case it is eaten with a vinaigrette and known as tripo à la reboulado.
- Michel, Albin (1995), Provence-Alpes-Côte d'Azur: produits du terroir et recettes traditionnelles, Volume 9 9
- Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. p. 331–332. ISBN 0-679-73897-5.
As it is made today, its name is somewhat misleading ... the feet seem to have disappeared from the combination. Probably the dish used to be cooked together with calves' feet, as it still is in Nice, where, however, [it] is described simply as tripes à la niçoise.
- Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. p. 331. ISBN 0-679-73897-5.
The dish is sheep's tripe stuffed with salt pork flavored with onions, garlic, and parsley, cooked slowly in white wine and tomato sauce.
- Dictionnaire de la Provence, p. 606.