In Paris for a gastronomic weekend. Went to au pied de cochon, this is a restaurant that could only exist in Paris. 6 floors of dining, and the place is reservation only, rammed. The speciality is pig trotter. Deep fried with chips. They sell 85k pigs trotters per year, as a starter or main for 18 es. Everything else is French dining costs but very good. If you don't like trotters you can have a plate of ears, tail, and snout. Or andouillette or something else foul.
Trotters are a bit of an acquired taste I think. You have to like eating skin and fat, and glutinous stuff. There is about a single chicken nugget of meat in a trotter, and a lot of fat. I forced mysel to eat it in the hope that at some point I would find myself going mmmm.
Never happened.
Tripe is a bit similar in my book.
