Breaded Tripe - Tablier de sapeurTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Marinating time: 12 hours
Cooking time: 12 1/4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:351.7 kcal
Proteins:1.6 g
Fats:32.6 g
Carbohydrate:8.9 g
Fibers:1 g
Sugar:0.7 g
Cholesterol:47.5 mg
Sodium:45.5 mg
Calcium:16.7 mg
Energy:1116 kcal
Proteins:5.1 g
Fats:103.3 g
Carbohydrate:28.3 g
Fibers:3.3 g
Sugar:2.3 g
Cholesterol:150.8 mg
Sodium:144.5 mg
Calcium:53.1 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
tripe
750
ml
bottle of dry white wine
juice of 1 lemon
1
lime
30
ml
strong mustard
2
eggs
100
g
bread crumbs
1000
g
new potatoes
olive oil
20
g
butter
salt and pepper
METHOD
The day before
- Cook the tripe: cut it into 10 equal pieces and place in a cocotte or Dutch oven.
- 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.
- 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
- Cook the potatoes; once cooked, peel and slice thinly.
- 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.
- Serve the breaded tripe on a bed of potatoes garnished with lime wedges.
CHEF'S NOTES
This dish is a specialty of Lyon, where it is called "tablier de sapeur," or the "fireman's apron."
