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Recipe : **** Pan-Fried Tripe (Tablier De Sapeur)

Pan-Fried Tripe (Tablier De Sapeur)
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    50 h
  • Ready in
    50 h 30
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
tripe, filler

Recipe's Ingredients

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  • fine salt and freshly ground black pepper
  • 1 egg, beaten
  • sauce gribiche
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon-style mustard
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 400 g cooked honeycomb tripe (2 pieces)
  • 400 ml dry white wine
  • 130 ml dry bread crumbs

  • Recipe preparation steps

  • 1
    Prepare a marinade from the wine, olive oil, vinegar, mustard, salt, and pepper. Marinate the tripe for 2 days.
  • 2
    Squeeze the marinade from the tripe and drain the tripe on a rack in a refrigerator for a few hours.
  • 3
    Place the beaten egg in a baking sheet. Dip the tripe pieces in the egg and then sprinkle each on both sides with bread crumbs. Shake off any loose crumbs.
  • 4
    Heat the oil and butter in a large frying pan over medium heat. Fry the tripe pieces for about 6 minutes on each side until the surface is browned.
  • 5
    Serve the tripe with the sauce spooned over the top.
  • Ready !