Pétites de Laguiole - Traditional French Tripe Dish
An artisan-made French dish made in Laguiole, in the heart of Aveyron.
One of the signature dishes of Aveyronnais cuisine, les pétites should be cooked for 20 minutes on a low heat and served with potatoes and steamed carrots.
Pansette lamb, veal belly, ham, broth (carrots, leeks, turnips, celery, onion), spices, salt, pepper, water, white wine
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