Tripes lyonnaises

Name: Tripes lyonnaises
Yield: Serves 8
Cuisine: French
Ingredients: 1 cup red wine vinegar; 2.5 kg uncooked honeycomb green veal tripe, pre-washed by butcher; 250 g butter; 3 teaspoons finely chopped thyme leaves; 10 sprigs flat-leaf parsley; 5 dried bay leaves; 3 cups Veal Glaze; 1½ tablespoons freshly ground black pepper; 1 stick celery, roughly chopped; ½ cup tomato paste; 1½ tablespoons salt; 2 medium carrots, roughly chopped; 1 large brown onion, roughly chopped; 10 cloves garlic, chopped; ½ cup finely chopped flat-leaf parsley leaves; 2.5 kg brown onions, sliced; ½ head garlic; green salad, to serve

Preparation info

Serves
8

Difficulty
Complex

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

When I arrived at Berowra Waters Inn in 1982, Gay Bilson wanted to keep only 3 dishes from the previous menu (and they remained on the menu until the restaurant closed in 1995). Tripes lyonnaises was one of them. I came to Berowra Waters after Tony Bilson had left, but his chef, Andrew Birley, was cooking the dish as