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Andouillettes are tripe sausages—sausages made from the stomach lining of pigs together with various assorted innards and a leavening of belly of pork, and stuffed inside the pig's intestine. They are eaten hot. The word is a diminutive form of andouille, which appropriately enough stands for a larger version of tripe sausage, which has a black skin and is usually eaten cold. The French word comes from late Latin inductibilis ‘capable of being inserted’, an allusion to the stuffing of the filling into the skins. It is first recorded in an English text as early as 1605: ‘Table of necessarie provisions for the whole yeare … Andulees, potatoes, kidshead, colflory, etc.’

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