Tricandilles are Gascon-style braised pig intestines, simmered then grilled over vine cuttings, crispy outside and tender inside, served as an aperitif plate with mustard.
Tricandilles are a Gascon specialty traditionally served at vineyard lunches and harvest festivals across the Bordeaux and Médoc wine country. The technique is classic peasant kitchen: pig intestines cleaned thoroughly, simmered for two to three hours in white wine and aromatics until tender, then grilled over vine cuttings (sarments) for the smoky finish. La Tupina on rue Porte de la Monnaie is the canonical Bordeaux address for them, grilled over the fireplace cauldron in the dining room and served as a starter or aperitif with mustard. Chartreuse de Sauternes also serves them in autumn during the grape harvest months.
