Lyon-Style Grilled Marinated Beef Tripe

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A classic Lyonnaise specialty of marinated beef honeycomb tripe, breaded and grilled until golden, traditionally served with tangy sauce gribiche. The dish earned its military nickname from the heavy aprons worn by French road-building sappers.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Tripe and Marinade

• 2 lb beef honeycomb tripe, rinsed
• 2 yellow onions, quartered
• 2 carrots, roughly chopped
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 cup dry white wine
• 1/4 cup white wine vinegar
• 2 tbsp kosher salt

For Breading and Grilling

• 2 large eggs, beaten
• 1/2 cup whole milk
• 2 cups fine dried breadcrumbs
• 1/3 cup grated Parmesan
• 3 tbsp chopped fresh flat-leaf parsley
• 1 tsp sweet paprika
• 1/2 cup olive oil, for grilling
• 1 lemon, cut into wedges

For Sauce Gribiche

• 2 hard-boiled eggs, finely chopped
• 3 tbsp capers, rinsed and chopped
• 3 cornichons, finely chopped
• 1 shallot, minced
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp white wine vinegar
• Salt and freshly ground black pepper

Directions

1. Place the tripe in a large pot and cover with cold water. Bring to a boil and blanch for 5 minutes, then drain and rinse. Return to the pot with the onions, carrots, garlic, bay leaves, peppercorns, white wine, vinegar, and salt. Add enough water to cover by 2 inches.
2. Bring the pot to a gentle simmer and cook the tripe partially covered for about 75 minutes, until a knife slides in easily. Let it cool in the cooking liquid, then transfer to a container, pour the strained cooking liquid over it, and refrigerate overnight to marinate.
3. Make the sauce gribiche by whisking together the mustard, vinegar, and olive oil in a small bowl. Stir in the chopped hard-boiled eggs, capers, cornichons, shallot, and parsley. Season with salt and pepper and refrigerate until serving.
4. Slice the marinated tripe into rectangular pieces about 4 by 3 inches. Pat them very dry with paper towels, as moisture will prevent the breading from sticking.
5. Combine the breadcrumbs, Parmesan, parsley, and paprika on a wide plate. Whisk the eggs with the milk in a shallow bowl. Dip each tripe piece first in the egg wash, then press firmly into the breadcrumb mixture to coat both sides thoroughly.
6. Heat the olive oil in a large skillet or grill pan over medium-high heat. Cook the breaded tripe in batches for about 3 minutes per side, until deeply golden and crisp on the edges.
7. Transfer the grilled tripe to a warm platter, squeeze lemon over the top, and serve immediately with the cold sauce gribiche on the side.

Cook’s Notes

• The overnight marinade is essential; it tenderizes the tripe and infuses it with aromatic flavor from the wine and vegetables.
• Use only honeycomb tripe for the most authentic texture; it holds its shape during the long simmer and crisps beautifully when grilled.
• If the breading falls off during cooking, the tripe was not dried enough or the pan was not hot enough; let the oil get properly hot before adding the pieces.
• Sauce gribiche tastes better when made a few hours ahead so the flavors can meld; keep it chilled until ready to serve.
• Serve with a crisp green salad and steamed potatoes for a traditional Lyonnaise bistro meal.

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