Rotisseur Offal And Variety Meats

Andouillette Grillée — Grilled Tripe Sausage

Andouillette is the most divisive and characterful item in the French charcutier-rôtisseur's reperto…

Cervelle de Veau Meunière — Calf's Brains in Brown Butter

Calf's brains (cervelle de veau) are the most delicate offal in the French kitchen — their creamy, c…

Foie de Veau à la Lyonnaise — Calf's Liver with Onions

Calf's liver à la lyonnaise is the definitive French offal dish — thick slices of velvet-textured li…

Langue de Boeuf — Braised Ox Tongue with Sauce Piquante

Braised ox tongue is a classical French preparation that transforms the toughest of offal cuts into …

Os à Moelle — Roasted Bone Marrow

Roasted bone marrow (os à moelle) is the rôtisseur's simplest and most decadent preparation — cross-…

Pieds de Porc Sainte-Ménehould — Crusted Pig's Trotters

Pieds de porc Sainte-Ménehould is one of the great French offal preparations — pig's trotters braise…

Ris de Veau Dorés — Golden-Crusted Sweetbreads

Sweetbreads (ris de veau — the thymus gland of veal) are the most luxurious offal in French cuisine,…

Rognons de Veau Flambés — Veal Kidneys Flambéed in Cognac

Veal kidneys (rognons de veau) are the most prized of the French offal cuts — their firm, almost mea…

Tête de Veau — Calf's Head with Sauce Gribiche

Tête de veau (calf's head) is the grandest and most elaborate offal preparation in French cuisine — …