Breaded Tripe - Tablier de sapeur Recipe
Breaded Tripe - Tablier de sapeur
Flavors of Lyon
Total time: more than 2 hours

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

Difficulty: Easy
Chef's Note

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

For 10 servings

- 1 kg (2 1/4 lb.) tripe / (Gras-double)
- 1 bouquet garni
- 1 bottle of dry white wine
- Juice of 1 lemon
- 1 lime
- 2 tbsp. strong mustard
- 2 eggs
- 100 g (3 1/2 oz.) bread crumbs
- 1 kg (2 1/4 lb.) new potatoes
- Olive oil
- 20 g (4 tsp.) butter
- Salt and pepper

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. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up