Tripe Lyonnaise

Course : French
Serves: 4
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1 pound tripe
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3 medium onions -- sliced
1 tablespoon vinegar
1 tablespoon chopped parsley

Preparation / Directions:

Wash tripe, and place in Dutch oven or large, heavy saucepan. Cover with water. Add salt and pepper. Bring to boil. Cover and simmer for 4 hours, or until meat is tender. Drain. Cut tripe into small pieces. In large skillet, heat 1 tablespoon butter. Add tripe and cook, stirring occasionally, for 20 minutes, or until tripe is well browned. Meanwhile, in another skillet, melt remaining butter. Add onions and cook, stirring occasionally, until onions are browned. In heated serving dish, combine tripe and onions. Add vinegar to pan in which tripe has cooked, and cook for 3 minutes. Pour over tripe. Sprinkle with parsley. Serve hot. Comments: By far the most famous tripe dish is "tripes a la mode de Caen," but the best Americans can do about it is put it on the list of dishes they intend to try if and when they go to France. However, there are many other delectable recipes which do not require special knowledge or ingredients. Both "Tripe Lyonnaise" and "Tripe Poulette" (also included in this database) are delicious family dishes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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