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Pieds paquets or pied et paquets (literally, ''feet packet'' or ''feet and packages'' in French) is a local dish and culinary specialty of
Writing in 1958,
Marseille
Marseille ( , , ; also spelled in English as Marseilles; oc, Marselha ) is the prefecture of the French department of Bouches-du-Rhône and capital of the Provence-Alpes-Côte d'Azur region. Situated in the camargue region of southern Franc ...
and Sisteron
Sisteron (; , oc, label=Mistralian norm, Sisteroun; from oc, label=Old Occitan, Sestaron) is a commune in the Alpes-de-Haute-Provence department, Provence-Alpes-Côte d'Azur, southeastern France.
Sisteron is situated on the banks of the rive ...
but also commonly found in much of Southeastern France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
. It consists of sheep's feet and stuffed sheep's tripe stewed together.
Preparation
Writing in 1958, Waverley Root
Waverley Lewis Root (April 15, 1903, in Providence, Rhode Island – October 31, 1982 in Paris) was an American journalist and writer. Root authored the classic ''The Food of Italy'' on Italy and its regional cuisines.
Early life and educat ...
observed that although the packages used to be cooked with calves' feet, that was no longer the case except in Nice
Nice ( , ; Niçard: , classical norm, or , nonstandard, ; it, Nizza ; lij, Nissa; grc, Νίκαια; la, Nicaea) is the prefecture of the Alpes-Maritimes department in France. The Nice agglomeration extends far beyond the administrative c ...
, where the dish was called ''tripes à la niçoise.'' If using sheep's feet, the hair on them is seared off, then the feet are placed in the bottom of the pot in which the packages will be stewed.
To make the packages, sheep's tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Types of tripe
Beef tripe
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...
is cleaned and cut into four to eight squares. Each piece is stuffed with onions, parsley, garlic, and salt pork
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger an ...
before being rolled and wrapped into a small pouch or package. The stuffed offal is then stewed for several hours in a white wine
White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...
and tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
sauce.
The feet and stuffed offal can also be cooked without tomato sauce, in which case it is eaten with a vinaigrette and known as ''tripo à la reboulado''.''Dictionnaire de la Provence'', p. 606.
See also
*List of lamb dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a j ...
References
External links
* {{Commons category-inline, Pieds et Paquets Cuisine of Provence