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Tablier de sapeur (breaded tripe): photo of the dish
Illustrative photo: Anca Luca — CC BY-SA 4.0, Wikimedia Commons
Meat

Tablier de sapeur (breaded tripe)

Tripe marinated in white wine, breaded and pan-fried, served with gribiche sauce: the Lyon specialty.

  • 35 min
  • 4 servings
  • Medium
  • Budget-friendly
  • Lyonnaise

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Ingredients

Ingredients

Gribiche sauce

Spices & seasoning

On the side

Nutrition facts

861 kcal per serving

Protein
51 g
Carbohydrates
19.9 g
of which sugars
2.2 g
Fat
59.2 g
of which saturated fat
15 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the tripe into triangles and marinate for 2 hr in the white wine with the mustard, salt and pepper.
  2. Drain, then dip each piece in beaten egg and then in breadcrumbs.
  3. Brown them for 4 min per side in the butter over medium heat.
  4. Serve with the gribiche: hard-boiled egg yolks mashed with the mustard and oil, then chopped capers, cornichons, egg whites and herbs.

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Original Ecomely recipe.