Guts
The tripe was written, at the time, with two Ps. The term “tripe” thus appeared for the first time in 1243. Its origin would be Arabic.
In the Middle Ages, their manufacture was highly regulated. Very few families had permission to produce them. It was finally in 1738 that the profession was opened to all and therefore, that the guts were democratized.
Tripe can be presented in different forms, served cut or canned. They are made with the stomach of beef, veal, mutton or pork. In general, the whole stomach is used, you can also add boneless feet. These pieces are then cooked for a very long time in a broth that is seasoned with vegetables, herbs, wine or cider.
You will have understood it, #charcuterie is a know-how that brings together many specialties.
Many industrialists have taken over these recipes, most often with mediocre quality. All these specialties require special know-how, they do not need chemicals or the addition of preservatives.
From the four corners of France, small producers, hunters or cooking enthusiasts make their own artisanal charcuterie.
Let's honor the craftsmen who continue to produce real charcuterie in the respect of tradition, who have real know-how. They are the guardians of our land, of French gastronomy.
