Gras–Double à la Lyonnaise

Name: Gras–Double à la Lyonnaise (Tripe Lyonnaise-Style)
Cuisine: French
Ingredients: Slice 600 g prepared tripe into strips. Blanch and drain, and dress with vinegar while still warm.; In a pan, sauté the onions in 2 tablespoons of sunflower or peanut oil. Cook uncovered, stirring regularly with a wooden spoon until the onions brown slightly.; Serve very hot on a salad of lettuce or, better still, a salad of lamb’s lettuce (mâche) or dandelion, as soon as the onions and tripe begin to caramelise. Deglaze the pan with wine vinegar and pour over the tripe and salad.

Tripe Lyonnaise-Style

Preparation info

Difficulty
Medium

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Method

Slice 600 g prepared tripe into strips. Blanch and drain, and dress with vinegar while still warm.
Cut 3 onions into slices.
In a pan, sauté the onions