French "Chitterlings" sausage

[spudie]

Hi All
Recently was in Beaune, France, tried the sausage of the day, “Chitterlings”
Did ask for contents before ordering - two different waiters “pigs stomach” hands doing circular motions around tummy, the other was “tubes”.
I did eat the rather large 2” dia 6” long object, presentation was great
It came with a wee pot good scalloped potato with cheese & garlic sauce, object was covered in mustard sauce & what liked like dried onions.
Texture wasn’t the best on the mouth, taste was memorable, awful memorable to be precise. Tasted like something was left out in the making, very earthy, taste left you with no shadow of doubt that it was offal.
Don't believe that should be the case, I was bought up to eat lots of "stuff" and my grandmother made the best offal dishes going. None of which tasted or had the slightest hint of origin.

Seems to be a few recipes around for these, thinking my one was intestines folded over & over and layered in strips, didn’t look like tripe & was skinless
Posts in forum suggest these can be also called Andouillette.

Any suggestions as to what I described as the normal, was this a good version not that I intend to make or sample again.

[wheels]

That sounds like it to me. It's a roll of pig's intestines. There's andouille and andouillette. Both are to be avoided IMO. They're an acquired taste and are basically a chitterling sausage.

There's confusion as there's a different sausage named andouille in the US.

Phil

[dps51]

i can remember eatting chitterling when i was a youg lad
with boil potatoes and cabage
but you try to buy chitterling now from a butchers
when you ask them do they have them
they look at you if you was speaking another language

[wheels]

The ones I recall from years ago were pressed and in thin slices. The ones in France are a big lump of smelliness!