Market Butcher Stall · Smoked Tripe Sausage
Andouille de Guémené
Photo: DocteurCosmos / Wikimedia Commons · CC BY-SA 3.0
Its signature look — tight concentric rings when sliced — comes from nesting dozens of narrower intestines inside one another, a technique this one Breton town made famous.
This dry-cured, smoked sausage is made by layering pork chitterlings inside each other before slow-smoking over beechwood. Market stalls sell it thinly sliced and cold straight off the counter, or grilled hot and tucked into bread.
Why it's made this way: Guémené-sur-Scorff butchers turned tripe, a cheap by-product, into a specialty by perfecting the layering technique, and the town still guards the method closely today.
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