Tablier de Sapeur (Lyon-Style Tripe)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 2 min.

2. 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.

   Kokkens note: Marinating longer will result in a more tender and flavorful tripe.

3. 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.

   Ca. 2 min.

   Kokkens note: Use wide, shallow dishes for easier coating.

4. 4

   Remove the tripe from the marinade, letting any excess drip off.

   Ca. 1 min.

5. 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.

   Ca. 10 min.

   Kokkens note: For an extra crispy crust, you can double-bread by repeating the egg and breadcrumb steps.

6. 6

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.

   Ca. 3 min.

   Kokkens note: Ensure the oil is hot enough to achieve a golden crust quickly without overcooking the tripe.

7. 7

   Carefully place the breaded tripe pieces into the hot oil, working in batches to avoid overcrowding the pan.

   Ca. 1 min.

   Kokkens note: Overcrowding the pan can lower the oil temperature, leading to soggy tripe.

8. 8

   Fry for 3-4 minutes per side, or until deeply golden brown and crispy.

   Ca. 8 min.

9. 9

   Transfer the cooked tripe to a wire rack lined with paper towels to drain any excess oil.

   Ca. 1 min.

10. 10

    Serve the Tablier de Sapeur hot, garnished with lemon wedges.

    Ca. 1 min.

    Kokkens note: Traditionally served with steamed potatoes or a simple green salad.