Pieds et paquets ou pieds-paquets



A typical Marseille specialty, it is often on the occasion of a party, a family gathering, that this dish is made. It is very appreciated and coveted. The packages are made with lamb tripe stuffed with a big dice of salt and parsley, cut in triangle, rolled up and tied.


  • 12 small packages of lamb (prepared by your tripe maker)
  • 6 lamb feet
  • 1 kg of tomatoes
  • 200 g carrots
  • 300 g of onions of a 1 pricked with cloves
  • 1 liter of white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 bird's eye pepper
  • salt
  • black pepper
  • 1 kg of potatoes


Peel and slice the onions. Peel the carrots and slice them. In a heavy-bottomed casserole dish pan, brown the vegetables with a little olive oil, when they are well When they are well browned, add the feet and then the packages. Put the tomatoes cut in 4 last, the onion last, the onion onion, thyme, bay leaf and bird's eye pepper, add salt and pepper. Moisten with one liter of good white white wine and complete with water. Cook for 6 to 7 hours over low heat. Once cooked, take out the packages and the feet. Reduce the sauce a little. Serve hot with potatoes potatoes cooked in water. potatoes.

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