WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| andouille de Vire
Language: French
Description: The true Vire andouille is a large sausage from Normandy made from the stomach and intestines of a pig which is then smoked over beech wood for two months resulting in an appearance of marbling and a blackened skin. More readily available is the Vire andouille available throughout France which is fattier and consists of pork tripe, chitterlings, pepper and spices mixed with fat bacon, shallots, onion and parsley, marinated in white wine and herbs. It is then smoked and boiled in water before serving.
Gender: f
Ethnicity: French
Most frequent country: France
Most frequent region: Normandy
See places: French food and cuisine, Normandy
See foods and dishes: andouille, chitterling
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