Pieds paquets
Photo: Véronique PAGNIER · Public domain

Pieds paquets is the Marseillais offal dish of lamb tripe rolled into small parcels stuffed with garlic, parsley and salt pork, simmered with sheep's trotters in a white-wine and tomato broth for four to six hours.

Pieds paquets came out of the bouchons and brasseries of Marseille from the late 19th century, the workers' meal that used the cheapest cuts of the lamb. The dish travelled across the Bouches-du-Rhone (Marseille and Sisteron the rival schools) and was protected for decades by the Confrerie des Pieds et Paquets at the city's traiteurs. The slow cook breaks down the tripe so the parcels read as silky rather than chewy, and the broth thickens around the trotters.

2 editor picks for Pieds paquets in Marseille, ranked by editorial score. All Marseille signature dishes · Pieds paquets across every city.

Chez Madie Les Galinettes ★ 4.4

€€Provencal2E

Chez Madie Les Galinettes in Marseille's 2e has cooked the Provencal canon on the Quai du Port since 1995 under Delphine Roux, an affordable bouillabaisse.

OrderThe bouillabaisse at €59, half the price of the seafront rooms with the same view.

TipBook a terrace table for sunset; the Provencal stew at lunch is the value play.

Le Bouchon Provencal ★ 4.0

€€French regional1Er

Le Bouchon Provencal in Marseille's 1er on Place aux Huiles is a bistro of Provencal and Lyonnais lineage, two vaulted dining rooms and a lime-tree terrace.

OrderThe daube provencale and a glass of the house red on the terrace.

TipOpen Mon-Sat; the upper vaulted room is the spot on cold nights.

Learn to cook it, or eat it with a guide

Pieds paquets makes more sense with someone from Marseille explaining it. These are the classes and tours we have checked, with booking links.

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