La Ferté-Macé tripe is served skewered on wooden sticks. Generally, adult cows' stomachs and trotters are used, after being scrubbed, warmed, dressed and firmed up.
Legend has it that this dish was invented by a pair of lumberjacks, Zidor and Césarine. After being driven out of the forest, they were given tripe by the butcher, which they cooked in a pot with butter and calvados. This dish can also be eaten without skewers, with the pieces on a dish covered in sauce. The tripe on skewers is generally served with dry cider from Normandy, and steamed potatoes.
The Tripière Fertoise brotherhood promotes La Ferté-Macé tripe on skewers all over France.