French tripes à la lyonnaise Recipe
2 h 30
2 h 30
Heat treatment time
- 2 kg of beef tripe
- 50 g of lard
- 1 glass of white wine
- 4 onions
- 2 garlic cloves
- 20 g of butter
Number of servings4 to 8 persones
Le Parfait Super Jars
- Slice the tripe in pieces and fry until golden in a stewpot with the lard over a high heat.
- Dust with flour, cook further until brown, then add the white wine and cover with water. Season with salt and pepper. Simmer gently for 30 minutes.
- Meanwhile, in a separate pan, fry the chopped onions and the crushed garlic in the butter until golden.
- Add the onion and garlic to the stewpot with the tripe and simmer gently for 2 hours.
- Fill your Le Parfait Super jars to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment: 2 hours at 100°C.
History has it that… The tripe is the thick stomach lining of a ruminant, especially a bovine. In French, its name is “gras double” (i.e. double fat) which is wrong because it’s not at all twice fatter! It comes from the latin “crassus” which means thick.