Butchery
A vast display showcases the very best in tripe butchery, with rarities such as lamb's head, sweetbreads and brains, horsemeat (tenderloin, rib eye, rib eye...) and all the classics, calf's head, beef tongue, liver, heart and kidneys, oxtail and veal cheek, big marrow bones and all the preparations, cooked tripe, andouille and horse sausage...).
