French tripes à la lyonnaise Recipe

1. Slice the tripe in pieces and fry until golden in a stewpot with the lard over a high heat.
2. 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.
3. Meanwhile, in a separate pan, fry the chopped onions and the crushed garlic in the butter until golden.
4. Add the onion and garlic to the stewpot with the tripe and simmer gently for 2 hours.
5. 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.