<div>Edibles & Potables: Does andouillette subvert culinary subterfuge?</div>
The root word is familiar to most of us. Andouille is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. Andouille is mostly associated with Cajun cooking. However, andouille and andouillette are not the same. Emily Monaco explains at Food and Wine. The fact that andouillette is divisive is not necessarily a bad thing, according to (Vincent) Ferniot. In a globalized world of Instagrammable gourmet doughnuts and samey lacto-ferments on tables from Copenhagen to New York, there’s something comforting about the perennity of something so polarizing. Monaco provides the definition you’re been looking for. The Telegraph writes that it “looks, smells, and tastes as if it should be in a lavatory,” while CNN reports it has “an easily identifiable aroma of decay.” They’re talking about andouillette, a tripe sausage hailing from France’s Champagne region that’s as...Read more