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Marseille (France)
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Main course
Meat
Food Flavour DNA
Nutritional Values
650kcal
60gProtein
12gCarbs
42gFat
2gFibre
400 gServing
* Per serving · 400 g. May vary.
Pieds Paquets
How to order / say it
Say it
Pieds Paquets — [Pyay pah-kay]
Order
I'd like the Pieds Paquets, please.
Locally
Je voudrais les pieds paquets, s'il vous plaît.
Say locally
Lamb's foot and tripe stew from Marseille.
Why try it?
Pieds Paquets typifies Marseille's tradition of using every part of the animal, showcasing a historical penchant for flavor without waste. It tells a story of resourcefulness among fishermen and shepherds.
How it tastes
The dish is uniquely hearty, with tender pieces of tripe wrapped around garlic and herbs, simmered in a robust tomato sauce. Its bold, aromatic flavor lingers with each bite.
Origin & History — first documented: 1850
Dating back to the 19th century, Pieds Paquets emerged as a delicacy for working-class families in Marseille. It combines inexpensive cuts of lamb in a way that maximizes flavor and preserves cultural cooking traditions.
Recipe
Ingredients
- 🥩 2 lamb's feet
- 🥩 400 g lamb tripe
- 🧄 4 cloves garlic
- 🧄 1 onion
- 🥕 100 g tomato paste
- 🍷 250 ml white wine
- 🌿 1 tsp herbs de Provence
- 🥩 100 g bacon
- 🫒 30 ml olive oil
Method
- 1 Roll tripe with garlic and herbs, securing with string.
- 2 Brown lamb's feet and tripe rolls in olive oil.
- 3 Add onion, bacon, and tomato paste, deglaze with wine.
- 4 Simmer until tender and aromatic.
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