Andouillette (French Tripe Sausage) tender and flavorful

Name: Andouillette (French Tripe Sausage)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is made of pig colon and stomach, cured and spiced. Its quality is garantied by the AAAAA, l'Association Amical des Amateurs d'Authentiques Andouillettes (friendly association of real andouillettes connoisseurs).; This andouillette recipe is a traditional recipe from the Lyon region where it is traditionaly made with veal honeycomb and pig stomach.; Andouillette Lyonnaise style for 2 :2 Andouillettes; 1 large spanish onion; A nob of butterA tablespoon of lard2 tablespoons of white wine vinegar

A recipe by Michelin-starred Chef Patrick Asfaux 4.3/5 (15 reviews) · 🍳 33 made it

Andouillette (French Tripe Sausage), quick and easy — Photo : andouillettes © alain wacquier

Prep 5 min

Cook 15 min

Total 20 min

Servings 2 serv.

Si vous trouvez des andouillettes agréées par l'AAAAA n'hésitez pas, c'est le signe du meilleur, car ce sigle représente l'association amicale des amateurs d'authentiques andouillettes, association qui veille depuis des décennies à la qualité de ces produits

Ingredients for 2 servings

Adjust for

servings

The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is made of pig colon and stomach, cured and spiced. Its quality is garantied by the AAAAA, l'Association Amical des Amateurs d'Authentiques Andouillettes (friendly association of real andouillettes connoisseurs).
This andouillette recipe is a traditional recipe from the Lyon region where it is traditionaly made with veal honeycomb and pig stomach.

Andouillette Lyonnaise style for 2 :

2 Andouillettes
1 large spanish onion

A nob of butterA tablespoon of lard

2 tablespoons of white wine vinegar

Step-by-step recipe

Direction

1 Prick your sausage with a fork on all their lenght.

2 In a frying pan melt down the butter add the onion finely sliced. Season well and allow to cook gently. Do not let them take any color.

3 Panfry your sausages until they reach a nice golden color all over. Then add the onions and 3 minutes later the vinegar (some would add a drop of white wine too).

Serve your andouillettes piping hot with a sprinkle of finely chopped flat parsley.

I suggest you serve some nice boulangere potatoe, alongside your andouillettes.