Tripe and Potato Terrine

For well over a year, two Ardèchois friends had spoken to me repeatedly of two preparations remembered sentimentally from childhood—vulgar, rustic, robust, savory dishes: the bombine and the pot-au-four. But neither friend had practical experience in the kitchen and their memories of these dishes were mainly those of a general experience, memories of specific details being vague and often contradictory. Furthermore, the gastronomic chroniclers had, in their repeated dragnettin