La Trilogie du Gras-Double

If the tripe we call gras-double is absolutely not gras (fatty), why the name, you ask? So much nonsense has been spoken about this subject that it is time to establish the truth once and for all… or add more nonsense! The story is a bit long but worth the time.

It will be noted, to our advantage, that if Lugdunum (Lyon) was the capital of the Gauls, this was not owing to chance but rather to the simple fact that Caesar, a great lover of tripe, wanted to honour the town in which he had discovered two new ways of preparing it: one with butter (crumbed tripe) and the other with oil (tripe with onions)! Says Caesar: ‘It’s true they’re a little fatty, but it’s so different to the tripe we usually eat, it absolutely must be called something else!’¹