Butchery
Even in towns with a strong gourmet tradition, it's rare to find such a display of offal and tripe products. Of course, these marvels require their own enthusiasts, and those who frequent the Halles Victor Hugo are fortunate enough to enjoy them. Tripe in all its forms, calf's tongue, strawberry, beef tongue, lamb's liver and heart, white kidneys (for the faint-hearted), calf's liver and sweetbreads, as well as beef cheek and oxtail for a good pot-au-feu, which you can complement with homemade aligot.