Andouille de Charlieu is “tripe sausage” made from simple, flavoursome ingredients; pork meat, heart, red wine, subtle mixture of spices and a few other ingredients kept secret from time immemorial. It is made exclusively by the Butchers and Charcutiers of Charlieu (these being members of the Confrérie des Faiseurs d’Andouille de Charlieu (Charlieu Andouille makers brotherhood)). And why not taste oven-baked «andouille» tripe sausage au gratin? Here are our tips. Put a few sliced potatoes, an onion and a little garlic into an ovenproof dish and sprinkle lightly with pepper. Put a fresh «andouille» sausage on top and bake in a very hot oven for 15 minutes. As soon as the tripe sausage begins to brown, moisten with white wine and turn it over. Leave to cook for an hour, moistening with white wine from time to time. Enjoy!