I read two blogs where they mentioned panse or panse bourrée. I looked at the Louisiana French dictionary
and they have it spelled as panse bourrée.
I don’t know about other people, but I eat it
only on holidays, sometimes too on weekend get-togethers. But it’s usually a holiday type food for me. Dad told me about caillette (ky-yet). That was new to me. He told me how it sounds and described
it. It was a cow’s stomach, he said, and
they cook it like a panse. So I looked
in dictionary and there it is. But
nobody, I think, makes that anymore.
Another definition they have is to command a cow to be milked and also
to tell a person to “get with it.” I’ll
ask at the stores in Ville Platte about that caillette and see if they still
cook it. I know Mr. Charlie at Weelos
would know but they closed down. Plenty
of people for me to ask, though. I did, however, see this blog where they talk about
it: