The real andouillette of Troyes
It is a preparation made exclusively from chitterlings (large intestines) and pig stomachs (paunches), specially selected and cut into strips lengthwise.
Embossed the old-fashioned way into a tailor-made dress, the andouillette is seasoned with salt and pepper but also with sliced onions and other herbs.
The Troyes andouillette sausage has been part of history since time immemorial. The manuscripts give us the names and qualities of the gourmets who appreciated it.
The origin of the term "andouillette" divides historians. On this subject, let us note the existence of a Guillaume Andouillette, abbot of Saint Loup and his nephew and successor Pierre Andouillette who had the abbey church and its bell tower rebuilt, giving it 4 bells that the Trojans nicknamed the "andouillettes".
The Roman de Renard mentions the existence of andouillette as early as the 12th century.
This name actually goes back much earlier, since the word andouille comes from the Latin verb “inducare” meaning “to introduce” or “to put in”.
AAAAA: Association Amicale des Amateurs d'Authentique Andouillette In order to preserve the identity and the personality of the andouillette, its most fervent, most convinced, most intractable amateurs have set up this association. The avowed and declared goal is, among other things, to contribute to the maintenance of prestige and to defend by all the means in its power its manufacturing qualities.
Andouillette from Troyes 5A - 2x200g
Price
€19.26
