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.
TO READ THE FULL ARTICLE
Thank you for reading The Straits Times
You have reached one of our Premium stories. To continue reading, get access now or log in if you are a subscriber.
What is Premium?