Baku Kitchen! An independent reference of traditional food

Andouillette

Coarse tripe sausage, grilled and served with mustard; powerfully pungent.

France Charcuterie & cured One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Troyes is its capital; the AAAAA tasting club, founded in 1970, awards a mark to butchers making it from whole chitterlings.

Frequently asked questions

What is Andouillette?

Andouillette is a charcuterie & cured from France: coarse tripe sausage, grilled and served with mustard; powerfully pungent. Troyes is its capital; the AAAAA tasting club, founded in 1970, awards a mark to butchers making it from whole chitterlings.

Made with

offalspices

Cooked

grilled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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