Pieds et paquets means 'feet and parcels'.  It is a traditional dish in the south of France and is originally from Marseille. 

The feet in the recipe are from sheep or lambs.   The parcels are made by: 
1.  Cutting a sheep's stomach lining into small squares.
2.   Placing a filling of chopped pork belly, garlic and parsley in the centre of each square.
3.   Enveloping the filling by creating a little 'parcel'.  A picture of some filled parcels prior to cooking is seen below.