A feast of innards to feed French nostalgia
By Maia De La Baume | New York Times | Updated: 2010-11-14 09:53
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A festival in Limoges, France, celebrates the butcher's trade. A tripe butcher cuts a sausage of dried lamb's blood. Olivier Laban-Mattei for The New York Times |
LIMOGES, France - While the French may be renowned for their refined culinary tastes, they have another side. It was on full display this autumn in this city in central France known for its expensive porcelain but with another side of its own.
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