Sundae — Paris

The slice is dark and dense but not fatty, and it tastes considerably milder than it looks. It rarely arrives on its own: pieces of liver, lung and snout usually share the plate. Each round is dipped in a mix of salt and chilli powder, sometimes in a sharp soy dip, never in anything sweet. The offal is eaten the same way, alternating with the sausage for the change in texture. There is also a stew version, served in a spiced broth and eaten with a spoon and a bowl of rice.