Main Course

Tablier de Sapeur (Lyon-Style Tripe)

Name: Tablier de Sapeur (Lyon-Style Tripe)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 annosta
Cuisine: french
Ingredients: 600 g beef tripe cooked, honeycomb or omasum, cut into 10x10 cm squares; 100 ml white wine vinegar; 1 rkl dijon mustard; 2 kynsi garlic minced; 2 rkl fresh parsley chopped; 0,5 tl salt; 0,25 tl black pepper freshly ground; 0,5 kuppi all-purpose flour; 2 kpl egg beaten; 1 kuppi breadcrumbs fine; 0,5 kuppi vegetable oil; 1 kpl lemon cut into wedges

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 623 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, sinappi ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

600 gbeef tripe, cooked, honeycomb or omasum, cut into 10x10 cm squares
0,5 kuppivegetable oil

marinade

100 mlwhite wine vinegar
1 rkldijon mustard
2 kynsigarlic, minced
2 rklfresh parsley, chopped
0,5 tlsalt
0,25 tlblack pepper, freshly ground

breading

0,5 kuppiall-purpose flour
2 kplegg, beaten
1 kuppibreadcrumbs, fine

garnish

1 kpllemon, cut into wedges

Välineet

tongs · shallow dish · paper towels · wire rack · skillet · frying pan · whisk

Valmistusohje

Vaihe vaiheelta

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.
Noin 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.
Kokin vinkki: 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.
Noin 2 min
Kokin vinkki: Use wide, shallow dishes for easier coating.
4
Remove the tripe from the marinade, letting any excess drip off.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 3 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Noin 8 min
9
Transfer the cooked tripe to a wire rack lined with paper towels to drain any excess oil.
Noin 1 min
10
Serve the Tablier de Sapeur hot, garnished with lemon wedges.
Noin 1 min
Kokin vinkki: Traditionally served with steamed potatoes or a simple green salad.

Annosta kohti

Ravintoarvot

70%Pisteet

Kalorit: 623,4kcal
Proteiini: 27,5g
Hiilihydraatit: 37,1g
Rasva: 35g
Kuitu: 3,1g
Sokeri: 2,9g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover Tablier de Sapeur in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until crispy, or in a pan over medium heat.