In the past, for Easter feast, in every noble house we used to prepare for the meal in Easter’s Sunday the lamb full of religious symbols. Few offals were consumed, and that is the reason why in humble families, recovered fresh and tender tripe of young lambs.

A specific know-how permit to cut tripe in thin layers, to roll it with a piece of diced bacon, a bit of pepper, parsley and to close this little pack with  a buttonhole so that it does not come undone.

In a wide plate in terra cotta, we put packs with some lamb’s feet cracked again which bind the sauce, a bit of broth, a bit of tomato... Pieds et paquets recipe of Marseille was born...
A unique dish  came into the history of our lovely Provence.

The bull of Camargue is fed only in typical pastures of Camargue, this meat of ox 100 % wild that gives the bull of Camargue an AOC (guarantee of quality) ,is very flavorful.

To cook it, at Marius Bernard, we first souse it during 24 hours with red wine of Aix en Provence hillsides, aromatic plants of Provence, laurel, etc...Then, we cook each piece of meat in a great fryer then we add the marinade.
At last, they are put in jars for sterilization. Easy ? non ! Taste it’s great !!!

Cooked with selected offals, this preparation is made from the traditional recipe of the benchmark book of recipes of Provence : The cook of Provence of J.B. Reboul editions Tacussel.

Thin layers of tripe are first cooked in a big cooking-pot, we add  tomatoes little by little, white wine of Aix en Provence hillsides, onions, carrots, garlic and aromatic plants.

This dish can ideally go with some steamed potatoes  or a metal gobelet of white rice of Camargue.