Does anyone know of a mail-order source of andouilletes? This is a sort of a sausage stuffed with little pieces of tripe, very knubby in appearance. Sounds bad, but I sampled once in France and enjoyed it well enough. Sounds like too much trouble to make it myself. There seems to be no relationship between the peppery "andouille" sausage that includes rice that one finds in the vicinity of Louisianna and the "andouillete" to which I refer.