Andouillette is the French sausage from Lyon made primarily with pork tripe and commonly served grilled with mustard.
Unlike most smooth, finely minced sausages, andouillette has a coarse texture because it contains pieces of pork intestine, usually including the large intestine. It is seasoned with ingredients such as pepper, onions, wine, and other spices, then cooked until tender before being grilled, pan-fried, or served in a sauce.
Lyon is one of France’s best-known centers for andouillette, although famous versions also come from Troyes, Cambrai, and Chablis. Troyes-style andouillette is particularly widespread, while regional recipes differ in their use of pork and, historically, veal.
The name is easy to confuse with andouille, another French sausage, but the two are distinct products. Andouillette’s pronounced aroma and chewy, uneven texture are part of its identity, and mustard or a mustard-based sauce is a classic accompaniment.