Tripes à la Lyonnaise

Tripes à la Lyonnaise

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg tripe
1 teaspoon salt
4 large onions, finely sliced
1 garlic clove, chopped
60g butter
freshly ground white pepper
375ml dry white wine
2 tablespoons lemon juice
1 tablespoon parsley, chopped, to garnish
salt

Method

  1. Place piece of tripe in large saucepan, cover with water and bring to the boil. Drain off water, and add fresh water just to cover. Add salt, bring to the boil and simmer gently until tender, about 1 hour. Drain tripe and cut into thin strips about 5 cm long.
  2. Fry onions and garlic in 30 g butter until golden. Add the remaining butter with tripe and cook for a further 5 minutes. Season with salt and pepper, and stir in wine. Cook over high heat for 1 minute, then reduce heat, cover and simmer gently for 1 hour. Add lemon juice, and sprinkle with parsley before serving.
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