Tripiers France

Benoît Rivalan, his wife Françoise and their children Mylène and Thomas, carry on a tradition that has been followed by the family-in-law for decades. They have all mastered the art of making authentic Guémené andouille. The pork chops are threaded one on top of the other before being smoked, then the andouille is left to dry for many weeks, even months. It is then cooked for 3 to 4 hours in simmering water. This is how it acquires its fragrant taste, and how it can be kept for several weeks after purchase.

Who knows the famous Andouillette Duval, the fleuron of the 5 A, the Friend of Amateurs authentic. She is a throne in many other specialties: breaded porc pork feet, laminated from andouillette mustard sauce, veined ham, peasant white andouillette… Duval was the last charcuterie of the commune, which nevertheless has no less than sixty thousand inhabitants. Now you will find the son three times a week in the Drancy market. So don't miss the delicious products, because here the spirit of the Duval family remains, with a selection of the best sausages and fatty livers, and the offer of a beautiful Alsatian charcuterie. And what about the boudin: tasty to wish and pepper, to serve with fruit apples. With his band of friends, the real craftsmen of our land represented here, you will not be disappointed. And we just love it!

Sandra Gambert, trained from an early age by her father, who is also an artisan tripe maker, is already well known. Present at the Montfermeil market on Wednesday, Friday and Sunday mornings, she is proud to perpetuate a family tradition. Her stand, devoted exclusively to tripe products, is always busy. While she sells many cuts for cooking, she also offers prepared dishes. She is also present at the Meaux market every Saturday morning, where she shares her preparation tips, recipe ideas and tricks of the trade with the same enthusiasm.

Since 1939, on the strength of know-how inherited over 4 generations, the House of Demoizet has been making a traditional white pudding with a worldwide reputation. In addition to blood sausage, the house offers brioche, the foie gras and truffle barrel (new in 2020), the tarte retheloise, but also a wide choice of local specialities such as wild boar terrine or Reims ham. There is also a selection of wines and a delicatessen section. A very good address.

Head of calf, feet and packages, fat-double, kidneys, language is thus a definite success, especially on the market in Bourg-en-Bresse, on Wednesdays and Saturdays. Delicatessen, it also offers boudin, andouillette and other civiers. Catering to the Plateau Gourmand, also offers receptions and weddings. He has also developed, with Artisans du Monde, the Flavours of Equitable, a collection of recipes cooked from local, fair and/or biological products. On order from six people or in catering service, these dishes are served with a minimum of crockery and disposable coatings. What to organize a meal or ensure responsible reception.

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.

Gourmet friends, once upon a time, the best tripe in France and Navarre! At the end of the Vire, near the keep, the Ruault House has been producing tripe from father to son since 1955. In Calvados or Caen style, tripe can be found in this small shop. Many restaurants have made Ruault tripe one of their emblematic ingredients. And if tripe doesn't make you tripper, the house also concocts excellent terrines and country rillettes.

During a visit to Orcival, a visit to La Bresade is a must. Why? Because this small store judiciously gathers an anthology of Auvergne products. Since 1998, Stéphanie Falgoux has been helping visitors discover the delights of the region. Cheeses, delicatessen, tripoux, beers, wines and aperitifs, including the famous Gentian, and sweet pleasures: fruit jellies, honeys, jams... Everything has been tested before being selected. On the website, promotions are frequently offered: a good plan to discover the multitude of products.

The street is known for its restaurant, l'Auberge du boucher, which has now closed after years of loyal gourmet service! But the Habegger family remains in our hearts and continues to delight us with this new address for lovers of good food. A return to the roots because Pierre Habegger already had a butcher's shop in this place. The Bollwerk caterer, a family business, offers quality meats, home-made charcuterie and many regional products. Local produce directly from the producer to the consumer!

"Everything is good in the pig" and here we want to prove it. On the farm side, this is a farm that specializes in raising and processing pigs as well as growing cereals. Since 2011, the farm has expanded and is home to an average of 900 pigs and 100 pregnant sows. After being raised and fed with flour from the farm's cereal farm, a whole range of fresh and processed pork products are offered for sale in the shop: rillettes, pâtés, sausages, ready-made meals...

Located in Anse, Maison Braillon specializes in the manufacture and sale of artisanal Beaujolais andouillettes. This family-run business offers andouillettes made by hand to a recipe handed down through three generations. Products are available for retail and wholesale.