Andouillette A type of sausage made from pork intestines (chaudins), often with the addition of pork stomach and calf's mesentery. (...)
The Association Amicale des Amateurs d'Authentiques Andouillettes (A.A.A.A.A.), a gastronomic society founded by F. Amunategui, upholds the tradition.
Larousse Gastronomique, S. 23