I got the whole head in Bulgaria along with a spoon to scoop out the brains. I don’t like the taste or the texture. I however do like L’andouillette.
I made the mistake of ordering one forty years ago. When I cut into it all I could think of was the chest buster scene from Alien. I’ve avoided it ever since.
The main problem for me wasn’t so much the head, but the manner of cooking it, even though I had been expecting cote d’agneau not tete (badly scrawled hand-written menu). The cheek was burnt, the brain had turned to mush, the eye had exploded and was suppurating over the frites, while the tongue needed a few more hours in liquid rather than being scorched on a charcoal grill.
All potentially interesting bits but each requiring a different way of making it edible.
Love andouillette, ideally with aligot and a roast fig.
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The last time I ate one was 6 days ago, I like them. Eating Andouillette is now part of the new nationality requirements.
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Nooo Chablis L’Homme Mort.
Wouldn’t disagree - but OTOH that depends on how it’s cooked - I normally grill them and and think a light red like our local Marcillac works better that way
I wouldn’t go that far, but if you like andouillette, you’ll probably enjoy tripoux, too. Tripoux is to be eaten hot, usually with steamed potatoes, some mustard, and a glass of dry white. Maybe @DrMarkH can come up with something more elaborate than steamed potatoes.
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Never had a Marcillac. I expect I wouldn’t find them in the supermarket much like you probably wouldn’t find a Cabardès. If you could recommend something I could find then I’d like to try one.
Production is small and mainly found in the Aveyron/Cantal/Lot, maybe S Dordogne
but also Aveyronnais restos in Paris. There’s actually quite a lot of the latter because the first generation of émigrés worked delivering coal to the new Haussmann era appartements, then their children opened restos, many of which are still around
The Marcillac cépage is 100% mansois aka ‘fer servadou’ and is unique to that AOC. Elsewhere in the SW it’s used in combo with other often obscure local grapes.
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Thanks for the compliment!
Aligot’s my go to - buy it on the local markets where the producteurs put on shows with it dripping from the big wooden paddle. OH hates it, but it freezes well so I divide it into ‘me only’ portions. However, I think anything regional and potatoey does the trick, but also haricot blancs, maybe even better, celeriac purée with moutarde à la ancienne?
No I don’t like tripou, the flavour is OK but it is the texture. There is a really good northern Portugal dish where it is cooked with beans and tomato, but I leave the tripe.
With andouliette, I tend to survive it with les lentilles du Puy, cooked with garlic, oil, Rosemary and finely chopped celery and carrot along with a good glass of Chablis.
Here they are traditionally served with a heavy cream mustard sauce which I dislike. I don’t like cream.
That’s a shame.
It’s the only way I’ve ever eaten Andouillette, and I love it. But I am surprised that no-one has ever tried serving it with a fruity mustardy sauce, like Cumberland. I might try that.
Then again, I like Roquefort with marmalade, so who am I to pass comment?
Cream just tastes like v****t in my mouth.
Yes I guess it would go with a sweet chutney or a sweet mustard aka those served in Bavaria. As a kid I liked ginger biscuits and brown sauce.
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Never heard of that before, but sweet and sour I suppose
Sadly I have totally lost my sense of smell and when I askes my doctor if there was a cure she kindly but bluntly said not.
My taste is ok but obviously not as it should be without the taste smell combination.
I console myself with strong tasting food and Roquefort certainly does the trick, and with a good bitter/sharp tasting marmalade sounds really good. Thanks for the suggestion
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[quote=“DrMarkH, post:19, topic:51902, full:true”]
Once had half a grilled lamb’s head (eye included) served with frites in Tunisia - my error and wouldn’t recommend it, but ate the lot to avoid loss of face 
[/quote] How could you lose face? 
it was right in front of you on a plate
There was humour required at the time of eating. “Here’s looking at you”, “see you later” ………
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[quote=“Roadie, post:37, topic:51902”]
“see you later”[/quote]
but it was sheeps’ eyes, not alligator, wasn’t it…?
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No alligators or goats (here’s looking at you kid) were injured. I now have an explanation for the herds of blind sheep in Saudi.
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