Sundae — Paris

Sundae is a casing filled with a mixture in which sweet potato noodles dominate, bound with blood and sometimes rice or cabbage, then steamed. 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. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.