Pieds paquets - Marseilles lamb tripe

Prepare the vegetables:
Peel and slice the onion,
Peel, rinse, and cut the carrot into slices,
Peel, degerm and crush the garlic,
Rinse and slice the leek white.

Cut, if not already done, the bacon into lardons.
Cut the tomatoes into segments.

In a cocotte, brown the vegetables (except tomatoes) and garlic with olive oil.
Add the lardons and put on the trotters, then the paquets.
Add the tomato segments.
Pour the white wine.
Salt and pepper (not too much salt, bacon is probably salted).
Cover with water to the top of the tomatoes, and put to boil.
Let simmer for 5 hours with a lid.

Serve very hot in soup plates.

"Paquets" (packs) are made of lamb tripe, well washed and stuffed with ground pork, garlic, parsley and pepper. Some archives show this was already done in 1476.
This used to be a classic of mardi gras. The more this dish is reheated, the better it becomes.
Buy the paquets only in places with good hygiene, and store them only for a short period of time on the coolest shelf of the fridge. Paquets are also available in cans, already cooked.