Lamb’ s Feet and Stomach Parcels, Sisteron Style

Feet and stomachs. Perhaps of -putting, for non-French gourmands? Once you get past the literal translation, however, and taste the dish, you will agree that it is savory, and unique. Pieds et paquets happens to be among the finest, most delicate dishes in Provence’s cuisine. Like so many in French gastronomy, it was born out of poverty, long ago, when meat was rare and literally every animal part had to be used. This recipe is not for the faint of heart. It also requires that you enjoy a good relationship with your butcher. The secret for making this traditional specialty is cooking it for seven hours. A tip from Sisteron chefs is to prepare the dish the day before.

Serves 6

INGREDIENTS:

• 6 lamb’s feet
• 1 lamb stomach
• 1 cup parsley, finely chopped
• 2 garlic cloves, minced
• 1/4 pound pork belly, ground in the food processor
• Pepper and salt
• 1/4 cup olive oil
• 1 onion, finely chopped
• 5 carrots, sliced
• 2 pounds tomatoes, peeled, with juice (canned is fine)
• 1/3 cup tomato paste
• 1 veal foot
• 1 bouquet garni
• 2 cloves garlic, minced
• 2 bottles white wine
• 2 pounds potatoes, peeled
• 1/2 cup parsley, finely chopped

INSTRUCTIONS:

1. Make sure the feet have been well cleaned by your butcher.
2. In a kettle, bring 4 quarts of water to a boil. Reduce heat, cook lamb stomach for 30 minutes. Drain. Cut into 6 pieces.
3. In a bowl, mix parsley, garlic, pork belly, pepper, and salt. Place 2 tablespoons of stuffing on each of the stomach pieces. Roll into a parcel, resembling a sausage.
4. In a large, heavy-bottomed casserole or Dutch oven, heat the oil. Sauté onion and carrots. Add tomatoes, tomato paste, veal foot, bouquet garni, and minced garlic. Pour in the white wine and stir. Once it comes to a boil, add the lamb parcels and feet. Cover and reduce heat to a simmer. After 2 hours, remove the lamb’s feet and set them aside to avoid overcooking. Continue to cook for another 5 hours, stirring occasionally to prevent sticking. In the last 30 minutes, return the lamb’s feet to the casserole. Taste and adjust the seasoning.
5. In a separate pot, boil the potatoes for 20 minutes. Drain and sprinkle with parsley.
6. Using a slotted spoon, remove the pieds et paquets (lamb’s feet and stomach parcels) and place them on a serving platter along with the potatoes.
7. Strain the cooking liquid, pressing the solids through a sieve to create a velvety sauce.
8. Serve the pieds et paquets along with the potatoes, and pour the strained sauce over them.

Once plated and served, the rich flavors of the lamb’s feet and stomach parcels, combined with the aromatic sauce and tender potatoes, create a truly indulgent and satisfying dish. The careful preparation and long cooking time result in a meal that is both hearty and flavorful. Whether enjoyed as a special occasion dish or a comforting family meal, this recipe for pieds et paquets is sure to impress and delight.

Enjoy your Potato and Cream Pâté!