godiveau
/ˈɡɒdɪvəʊ/noun
A kind of forcemeat, frequently made with veal or suet; a portion of this.
Origin
Mid 17th century. From French godiveau, apparently an alteration (after veau) of Middle French gaudebillaux kind of dish made from tripe, apparently from a first element of uncertain origin + an otherwise unattested variant of bruille tripe.