A culinary dish from Haute-Garonne, pétéram de Luchon is a culinary ode to tripe and offal. This succulent, energy-boosting recipe is well worth a try!
Traditionally, pétéram de Luchon is made from sheep's hooves and stomachs, ham, calf's caul, bacon, garlic, carrots, Gaillac white wine and Armagnac. It's all left to simmer for a long time, at least twelve hours or so, to release all the flavour of the ingredients. In general, pétéram de Luchon is served with potatoes, for a complete meal, and white wine from the region.