Pieds paquets facts for kids
A plate of Sisteron-style pied paquet
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| Alternative names | Pied et paquets |
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| Type | Offal |
| Course | Main course |
| Place of origin | France |
| Region or state | Provence |
| Associated national cuisine | French cuisine |
| Serving temperature | Warm |
| Main ingredients |
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| Similar dishes | tripes à la niçoise, tripo à la reboulado |
Pieds paquets (pronounced "pee-ay pah-kay") is a very old and special dish from the south of France. It's especially popular in cities like Marseille and Sisteron. The name literally means "feet and packages" in French. This unique meal is made by cooking together sheep's feet and small bundles of stuffed sheep's tripe. Tripe is a part of the sheep's stomach. It's a hearty stew often enjoyed as a main course.
Contents
How Pieds Paquets is Made
Making Pieds paquets is a careful process that takes several hours. The main ingredients are sheep's feet and sheep's tripe.
Preparing the Sheep's Feet
First, the sheep's feet need to be prepared. Any hair on them is carefully burned off. Then, the cleaned feet are placed at the bottom of a large cooking pot. This is where all the ingredients will slowly stew together.
Crafting the "Packages"
The "packages" are the most interesting part of the dish.
- First, sheep's tripe is thoroughly cleaned.
- Then, it's cut into small squares.
- Each square is filled with a mix of chopped onions, fresh parsley, garlic, and savory salt pork.
- After being stuffed, these pieces of tripe are carefully rolled and tied into small pouches or "packages."
Cooking the Stew
Once the feet and packages are ready, they are stewed together for many hours. They cook slowly in a delicious sauce made with white wine and tomatoes. This long cooking time makes the meat very tender and full of flavor.
Different Ways to Enjoy It
Sometimes, the feet and stuffed tripe are cooked without any tomato sauce. When prepared this way, the dish is often served with a tangy vinaigrette dressing. This version is known as tripo à la reboulado.
