Pieds paquets

Pieds et paquets 2

Pieds paquets is a traditional dish from the region of Provence in France. The name translates to "feet and packages," referring to the main ingredients of the dish: sheep's feet and small bundles of stuffed tripe.

Ingredients

The primary ingredients of pieds paquets include:

• Sheep's feet
• Tripe
• Garlic
• Onions
• Carrots
• Tomatoes
• White wine
• Herbes de Provence
• Olive oil
• Salt and pepper

Preparation

The preparation of pieds paquets is a meticulous process that involves several steps:

1. Cleaning and Preparing the Tripe: The tripe is thoroughly cleaned and cut into small pieces. These pieces are then stuffed with a mixture of garlic, parsley, and other herbs, forming small packages. 2. Cooking the Sheep's Feet: The sheep's feet are cleaned and blanched in boiling water to remove any impurities. 3. Sautéing the Vegetables: Onions, garlic, and carrots are sautéed in olive oil until they are soft and fragrant. 4. Simmering: The stuffed tripe packages and sheep's feet are added to the pot along with tomatoes, white wine, and herbes de Provence. The mixture is then simmered for several hours until the meat is tender and the flavors are well combined.

Serving

Pieds paquets is typically served hot, often accompanied by crusty French bread or potatoes. It is a hearty dish that is especially popular during the colder months.

Cultural Significance

Pieds paquets is a dish that reflects the culinary traditions of Provence. It is often associated with Marseille, a city known for its rich gastronomic heritage. The dish is a testament to the resourcefulness of Provençal cuisine, making use of less commonly used parts of the animal to create a flavorful and satisfying meal.

Related Pages

• Provence
• Marseille
• French cuisine
• Tripe
• Herbes de Provence

Categories

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