Tripe and Guts: The Unusual and Insolent Cultural Cuisine of the Belly

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Blandine Vié

Le Cherche Midi

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Are you put off by offal? Yet sausages, cured sausages, and andouillettes are the stars of our appetizer platters and barbecues! Not forgetting black, white, or spicy puddings, and for the more adventurous, tripe and tripe stew. Blandine Vié pays them a gourmet, literary, and joyful tribute. She explores their vocabulary and expressions, traces their history, finds countless allusions in novels, popular songs, and poetry, and cooks it all up in a most delightful and erudite display. Despite the prejudices associated with them, these offal products have always been the domain of brasseries and the "foundation"—a term that has never been more appropriate—of bistronomy, this new, unpretentious cuisine that shakes up the established norms and flirts with haute cuisine.