Pieds et paquets or pieds-paquets
A speciality from Marseille, this dish is typically reserved for occasions such as big get-togethers and family reunions, and always proves very popular... The paquets ("parcels") are made out of lamb tripe stuffed with streaky bacon and persillade (a sauce made with parsley), cut into triangles, rolled and then tied with string.
Peel and slice the onions thinly. Peel and slice the carrots.
Cook the vegetables in olive oil in a heavy based pan, until they are brown, add the feet of lamb and then the paquets on top. Put in the quartered tomatoes, then the onion stuck with clove, the thyme, the laurel and the piment d'oiseau, season with salt and pepper.
Soak with one litre of good white wine and top up with water.
Cook slowly for 6 to 7 hours. Once cooked, remove the feet of lamb and the paquets.
Reduce the sauce slightly. Serve hot with boiled potatoes.
Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade