Tablier de Sapeur (Lyon-Style Tripe)
This traditional Lyonnaise dish features beef tripe, breaded and pan-fried to a golden crisp. It's often served with a tangy Gribiche sauce or simply lemon, offering a unique texture and robust flavor for adventurous eaters.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 623 kcal
Allergen information: may contain eggs, gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gbeef tripe, cooked, honeycomb or omasum, cut into 10x10 cm squares
- 0.5 cupvegetable oil
marinade
- 100 mlwhite wine vinegar
- 1 tbspdijon mustard
- 2 clovegarlic, minced
- 2 tbspfresh parsley, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
breading
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
- 1 cupbreadcrumbs, fine
garnish
- 1 pcslemon, cut into wedges
Equipment
tongs · shallow dish · paper towels · wire rack · skillet · frying pan · whisk
The method
Step by step
- 1
In a shallow dish, whisk together the white wine vinegar, Dijon mustard, minced garlic, chopped parsley, salt, and black pepper to create the marinade.
About 2 min
- 2
Add the prepared beef tripe pieces to the marinade, ensuring they are fully coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
Cook’s note: Marinating longer will result in a more tender and flavorful tripe.
- 3
Set up a breading station: place the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third.
About 2 min
Cook’s note: Use wide, shallow dishes for easier coating.
- 4
Remove the tripe from the marinade, letting any excess drip off.
About 1 min
- 5
Dredge each piece of tripe first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring full coverage, and finally press it into the breadcrumbs until well coated on all sides.
About 10 min
Cook’s note: For an extra crispy crust, you can double-bread by repeating the egg and breadcrumb steps.
- 6
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
About 3 min
Cook’s note: Ensure the oil is hot enough to achieve a golden crust quickly without overcooking the tripe.
- 7
Carefully place the breaded tripe pieces into the hot oil, working in batches to avoid overcrowding the pan.
About 1 min
Cook’s note: Overcrowding the pan can lower the oil temperature, leading to soggy tripe.
- 8
Fry for 3-4 minutes per side, or until deeply golden brown and crispy.
About 8 min
- 9
Transfer the cooked tripe to a wire rack lined with paper towels to drain any excess oil.
About 1 min
- 10
Serve the Tablier de Sapeur hot, garnished with lemon wedges.
About 1 min
Cook’s note: Traditionally served with steamed potatoes or a simple green salad.
Per serving
Nutrition
- Calories
- 623.4kcal
- Protein
- 27.5g
- Carbs
- 37.1g
- Fat
- 35g
- Fibre
- 3.1g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Tablier de Sapeur in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until crispy, or in a pan over medium heat.
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