Dish

Tablier de sapeur

Fireman's apron

The dish is made by marinating tripe in red wine and vinegar for several hours before it is breaded and fried. It is typically served with a side of potatoes and a green salad.

European cuisine› Western European cuisine› French cuisine

Offal Dish

Origins and history

Tablier de sapeur originated in Lyon, France and has been a popular dish in the region for many years. It is often served in traditional French restaurants and is a favorite among locals and tourists alike.

Dietary considerations

This dish is high in protein and iron, making it a good choice for those who are looking to increase their intake of these nutrients. However, it is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

There are many variations of this dish, with some recipes calling for the addition of garlic or herbs to the marinade. Some recipes also call for the tripe to be boiled before it is marinated and fried.

Presentation and garnishing

The dish is typically served on a plate with the fried tripe arranged neatly on top of the potatoes. A green salad is served on the side. A sprig of parsley or a slice of lemon can be used as a garnish.

Tips & Tricks

To ensure that the tripe is tender and not overcooked, it is important to marinate it for several hours before frying it. It is also important to bread the tripe lightly to ensure that it stays crispy. Finally, be sure to let the tripe rest for a few minutes before slicing it to ensure that it stays juicy and tender.

Side-dishes

Potatoes and a green salad are the traditional side dishes served with Tablier de sapeur. However, it can also be served with sautéed vegetables or a side of bread.