Andouillette Lyonnaise appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Andouillette lyonnaise · Lyon
Andouillette lyonnaise is a coarsely-cut tripe sausage of pork chitterlings and stomach, sometimes with veal, served hot from the pan with a Dijon mustard sauce, sometimes a creamy cotes-du-rhone reduction.
Andouillette has its own French association of defenders, the AAAAA (Association Amicale des Amateurs d'Andouillette Authentique), and the Lyon version uses a coarser cut and stronger Beaujolais marination than the Troyes version. The Bobosse atelier in Pelussin (Loire), 60 km south of Lyon, is the most celebrated supplier; the city's bouchons buy direct. The dish is a Label Bouchons Lyonnais certified classic.
Where to eat in Lyon:
- Cafe-Comptoir Abel
- Chez Hugon
- Le Bouchon des Filles