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  • June 20, 2006 at 8:22 am #2345957
    jreeves
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    Anybody have a line on an American company that makes the guts and tripe sausage (ANDOLETTIE) popular in Lyon, France?

    No, I am not talking about Cajun sausage.

    As bad as it sounds it is an outstanding lunch parboiled and grilled and served with potaotes Lyonaisse,[:p]

  • December 16, 2015 at 1:33 am #120008
    jreeves
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