Quote Originally Posted by Burney View Post
Lyon is all about the Andouillete, my friend. After all, who doesn't want a sausage that simply reeks of shít?

Actually, tripe is very much the Lyonnaise thing. See also Tablier de sapeur and Gras Double.

Tripe is, of course, rank.
Unless you went to the UAE where they would serve the best tripe in the world