Tripes à la Lyonnaise

Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Whether this is the definitive version or not, I am not sure. All I know is that it is lip-smackingly good and simple to prepare.

Ingredients

  • 110 g/4 oz butter
  • 900 g/2

Method

Heat the butter until pale nut-brown and add the onions. Stew gently until gooey and golden brown – this can take up to 1 hour. Add the tomato purée and continue to cook until the tomato purée has lost its bright red colour and has turned rusty. Put the tripe in a pan, cover with water, bring to the boil, drain and cut it into thin strips. Add to the onions and season. Stew for 30 minutes, cove