Fireman’s Apron

Name: Fireman’s Apron
Cuisine: French
Ingredients: 3 pounds honeycomb tripe; Bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Bouquet garni of 5 parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; One 2-pound bag prepared soup vegetables, coarsely cut; Salt; 2 teaspoons black peppercorns; Dijon mustard; Pepper from the mill; 2 cups dry white wine such as Beaujolais Blanc or light Pouilly-Fuissé; 2 cups dry white wine such as Beaujolais Blanc or light Pouilly-Fuissé; 2 cups dry white wine such as Beaujolais Blanc or light Pouilly-Fuissé; Unsaturated oil of your choice for deep-frying; 2 large eggs; 2 teaspoons peanut or light olive oil; 2 teaspoons peanut or light olive oil; 2 teaspoons water; Unbleached all-purpose flour as needed; 2 cups fresh bread crumbs; Tartar sauce of your choice

Tabliers de Sapeurs

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A specialty of the canuts (silk workers) of the city of Lyon, this recipe is one of the glories of Lyon’s ethnocuisine. It was kept alive and popularized by one of the greatest mères cuisinières of this city, Madame Lea, whose restaurant was known as Au Tunnel.

The name of this dish comes from the shape of the pieces of tripe, which resemble the fireproof aprons of firemen.

Ingredients

Europe
France
Main course
Lyon

Ingredients

Method