Pieds paquets

Pieds paquets is a traditional dish originating from Provence, a region in southeastern France. The name translates to "feet packages" in English, which is a direct reference to the main ingredients used in the dish: sheep's feet and stuffed tripe packages.

Ingredients and Preparation

The primary ingredients of Pieds paquets are sheep's feet and tripe, specifically the rumen or the first stomach of the sheep. The tripe is cut into squares and then stuffed with a mixture of parsley, garlic, and pieces of salt pork. These stuffed squares are then rolled into small packages and tied with kitchen string.

The sheep's feet and the stuffed tripe packages are then placed in a large pot along with other ingredients such as onions, carrots, tomatoes, white wine, and a bouquet garni consisting of thyme, bay leaves, and parsley stems. The pot is then covered and left to simmer for several hours until the meat is tender and the flavors are well combined.

Cultural Significance

Pieds paquets is considered a staple dish in Provence, particularly in the city of Marseille. It is often served during festive occasions and family gatherings. Despite its humble ingredients, the dish is highly regarded for its rich flavors and the skill required to prepare it.

The dish is also popular in other regions of France, such as Rhone Valley and Languedoc-Roussillon, where it is known as "paquets de la Drôme" and "paquets de l'Ardèche", respectively.

Variations

While the basic recipe for Pieds paquets remains the same, there are several regional variations of the dish. In some areas, the tripe packages are stuffed with a mixture of minced meat, bread crumbs, and eggs instead of parsley and salt pork. In others, the dish is cooked with red wine instead of white.

See Also

• French cuisine
• Provencal cuisine
• Tripe

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