Tripes à la Lyonnaise

Name: Tripes à la Lyonnaise
Cuisine: French
Ingredients: 110 g/4 oz butter; 900 g/2 lb onions, peeled and thinly sliced; 1 tbsp tomato purée; 700 g/1½ lb cleaned ox tripe, preferably the honeycomb variety; 700 g/1½ lb cleaned ox tripe, preferably the honeycomb variety; salt and pepper; salt and pepper; 2 tbsp red wine vinegar; 6 tbsp concentrated meat glaze; 3 tbsp finely chopped flat-leaf parsley

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                        

Ingredients

   
 

Method

                                                                             