L'Andouillette

Generous and opulent, it comes from the purest Trojan tradition, its recipe is kept secret and requires proven know-how: the chaudins are delicately cut lengthwise; all the elements are incorporated and the andouillette is hand-dressed in a robe of natural guts. Traditionally, the whole thing is cooked for five hours in a court-bouillon expertly flavored with vegetables, and the proportions to be respected are immutable: 2/3 chowder to 1/3 offal (this proportion of chowder must not be less than 50%).

To produce 1 kg of andouillette de Troyes, you need around 3 kg of raw materials. It must be stuffed by hand into a natural gut. To qualify as a "genuine andouillette de Troyes", the andouillette must be made in the Aube region.

DATAtourisme France