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人分
Cuisine: french
Ingredients: 600 g beef tripe cooked, honeycomb or omasum, cut into 10x10 cm squares; 100 ml white wine vinegar; 1 大さじ dijon mustard; 2 片 garlic minced; 2 大さじ fresh parsley chopped; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 0.5 カップ all-purpose flour; 2 個 egg beaten; 1 カップ breadcrumbs fine; 0.5 カップ vegetable oil; 1 個 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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通
1人分: 623 kcal

アレルゲン情報： 卵、グルテン、マスタード、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

600 gbeef tripe, cooked, honeycomb or omasum, cut into 10x10 cm squares
0.5 カップvegetable oil

marinade

100 mlwhite wine vinegar
1 大さじdijon mustard
2 片garlic, minced
2 大さじfresh parsley, chopped
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

breading

0.5 カップall-purpose flour
2 個egg, beaten
1 カップbreadcrumbs, fine

garnish

1 個lemon, cut into wedges

調理器具

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

作り方

手順

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

1人分

栄養情報

70%スコア

カロリー: 623.4kcal
たんぱく質: 27.5g
炭水化物: 37.1g
脂質: 35g
食物繊維: 3.1g
糖類: 2.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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