Prep. time: 30 minutes
Marinating time: 12 hours
Cooking time: 12 1/4 hours

This dish is a specialty of Lyon, where it is called "tablier de sapeur," or the "fireman's apron."

The day before

1. Cook the tripe: cut it into 10 equal pieces and place in a cocotte or Dutch oven. 
2. Add the bouquet garni and cover generously with salted water. Bring to a boil, cover and simmer over low heat for 12 hours. Check often to see if more water is necessary. Drain.
3. In a large deep dish, place the wine, mustard, lemon juice and 4 tbsp. olive oil. Mix well and add the tripe. Marinate overnight in the refrigerator. 

The next day

1. Cook the potatoes; once cooked, peel and slice thinly. 
2. Drain the tripe and cut into 3 cm (1 1/4") wide strips. Roll the strips in beaten egg, then in bread crumbs and fry in a mixture of butter and oil in a hot skillet for 3 minutes on each side. 
3. Serve the breaded tripe on a bed of potatoes garnished with lime wedges.