Things you would never see in Montreal, much less in North America. In France, we are familiar with the butcher, the cold cut counter, the gut guy, and the caterer. Wait, what? The intestine vendor? Yes folks, the organ man. One of the big dishes in the region of Ardennes as well as other places in France is the Andouillette – a tripe sausage. Seeing as how it is a specialty, it’s expected that there be providers of the good, and those who do, advertise.