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 porcije
Cuisine: french
Ingredients: 600 g beef tripe cooked, honeycomb or omasum, cut into 10x10 cm squares; 100 ml white wine vinegar; 1 žlica dijon mustard; 2 strok garlic minced; 2 žlica fresh parsley chopped; 0,5 žlička salt; 0,25 žlička black pepper freshly ground; 0,5 skodelica all-purpose flour; 2 kos egg beaten; 1 skodelica breadcrumbs fine; 0,5 skodelica vegetable oil; 1 kos 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.

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 623 kcal

Informacije o alergenih: lahko vsebuje jajca, gluten, gorčica in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

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

marinade

100 mlwhite wine vinegar
1 žlicadijon mustard
2 strokgarlic, minced
2 žlicafresh parsley, chopped
0,5 žličkasalt
0,25 žličkablack pepper, freshly ground

breading

0,5 skodelicaall-purpose flour
2 kosegg, beaten
1 skodelicabreadcrumbs, fine

garnish

1 koslemon, cut into wedges

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

70%Ocena

Kalorije: 623,4kcal
Beljakovine: 27,5g
Ogljikovi hidrati: 37,1g
Maščobe: 35g
Vlaknine: 3,1g
Sladkorji: 2,9g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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