Sharing an offal lot in common

French cuisine has its offal delicacies such as andouillette, or sausages made of pig's intestines, while Singapore has its kway chap, rice sheets in broth served with parts of a pig, including the intestines

The first time I ate andouillette (chitterlings sausage), it was after a day trip to Troyes, a town about 150km south-east of Paris, where we had bought some of the city's famous delicacy. My French friends tried to dissuade me, claiming that it stank.

It did, quite like kway chap intestines you wish had been better cleaned, but it was not as bad as they made it out to be.

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A version of this article appeared in the print edition of The Sunday Times on October 21, 2018, with the headline 'Sharing an offal lot in common'. Subscribe