Try andouillette in France

Andouillette is a traditional French sausage made from pork intestines, tripe, and stomach, originating from regions like Lyon and Troyes.

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Andouillette

Andouillette is a traditional French sausage made from pork intestines, tripe, and seasonings, originating in regions like Lyon and Normandy. Grilled or pan-fried, it features a coarse texture and pungent aroma from fermented pork offal, typically served with mustard, fries, or in a white wine sauce at regional brasseries. In France, it's a staple of bouchon eateries and charcuterie culture, best sampled in Lyon during bouchon crawls or at markets in Normandy.

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