Tablier de sapeur

Name: Tablier de sapeur
Total time: 60 min
Yield: Serves 4
Cuisine: Lyonnais
Ingredients: 800 g (1¾ lb) cooked beef tripe; 2 eggs; 150 g (1½ cups) breadcrumbs; 100 g (¾ cup) flour; 100 ml (scant ½ cup) dry white wine; 1 tablespoon mustard; 30 g (2 tbsp) butter, oil for frying; Salt, pepper, garlic, parsley

Lyon breaded tripe with gribiche sauce

⏱ 60 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)cooked beef tripe
2eggs
150 g (5 oz)breadcrumbs
100 g (3½ oz)flour
100 ml (½ cup)dry white wine
1 tablespoonmustard
30 g (1 oz)butteroil for frying
Saltpepper, garlic, parsley

800 g (28 oz) cooked beef tripe
2 eggs
150 g (5 oz) breadcrumbs
100 g (3½ oz) flour
100 ml (½ cup) dry white wine
1 tablespoon mustard
30 g (1 oz) butter oil for frying
Salt pepper, garlic, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Cut the tripe into large 8 × 12 cm (3 × 5 in) rectangles.
Marinate for 1 hour in the white wine with the mustard, chopped garlic, salt and pepper.
Drain and pat dry.
Dredge each piece in flour, then beaten egg, then breadcrumbs.
Heat the butter and oil in a large skillet.
Fry for 5 minutes per side until a golden crust forms.
Season with flaky salt.
Serve with gribiche sauce (hard-boiled egg mayonnaise with capers and cornichons) and steamed potatoes.