Franck Quinton, chef of the Manoir du Lys restaurant, displays skewered tripe during the 38th Brotherhood of the Tripiere Fertoise, in Bagnoles-de-l'Orne, Normandy in northwest France. Photo: AFP

French food worshippers gather to promote their local fare – even if it is tripe

Gastronomic confréries or brotherhoods meet regularly across France to promote their region’s best produce – in this case tripe, or cow’s stomach lining, in Normandy – and partake in ritualistic feasts celebrating it

Topic |   Food and Drinks

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Franck Quinton, chef of the Manoir du Lys restaurant, displays skewered tripe during the 38th Brotherhood of the Tripiere Fertoise, in Bagnoles-de-l'Orne, Normandy in northwest France. Photo: AFP
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