Tablier de Sapeur (Crumbed Tripe)

Tender tripe boiled with aromatics, breaded in cracker crumbs, pan-fried until golden, and served with a tangy sauce gribiche.

Main Course French Fried Offal Tripe

Estimated Nutrition

Calories

657

kcal / serving

3942 kcal total

Carbs

21.1g

per serving

126.6 g total

Fat

50.4g

per serving

302.4 g total

Protein

29.8g

per serving

178.5 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Mayonnaise

Dairy

piece

Egg

free-range

150

Butter

chopped

Fruits

piece

Lemon Juice

juice only

GrainsCereals

piece

French Toast Crackers

medium size

Meat

1000

Rumen Tripe

bleached and ready to cook

NutsSeeds

piece

Bouquet Garni

piece

Sea Salt

fine, to taste

OilsFats

Sunflower Oil

1 tbsp

Vegetables

piece

Carrot

peeled

piece

Brown Onion

thickly sliced

piece

Leek

thickly sliced

stalk

Celery

stalk

bulbs

Spring Onion

thinly sliced

piece

Cornichon

finely chopped

piece

Shallot

French shallot, finely chopped

tsp

Caper

500

New Potatoes

steamed and dressed with butter, salt, and pepper

Method

Whisk eggs with sunflower oil in a bowl and process crackers into fine crumbs in another bowl.

Serve the hot crumbed tripe with steamed potatoes and the prepared sauce.

Mix cornichons, shallot, capers, mayonnaise, and lemon juice in a small bowl to make sauce gribiche.

Melt butter in a pan and fry tripe with spring onions for 3 minutes per side until brown.

Dip tripe pieces into the egg mixture then the cracker crumbs and place on a lined tray.

Drain the tripe, discard vegetables, and cut the meat into six rectangular pieces.

Boil tripe with carrots, onion, leek, celery, and bouquet garni in water for 3-4 hours until soft.