French - Starter/Lunch dish
Tripe in Breadcrumbs

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  • 500 grms (1 lb) pre-cooked tripe cut into 3" squares salt and peper
  • 1 egg beaten with 1 teas oil and 1 teas water
  • 125 grms (4 ozs) fresh breadcrumbs
  • 60 gram ( 2 ozs) butter
  • 4 tabs oil
  • ½ litre (16 fl ozs) tartare or gribiche sauce


  • 150mls ( 1/4 pt) dry white wine
  • juice 1 lemon strained
  • 1 teas oil
  • 1 teas Dijon mustard
  • salt and freshly ground white pepper


  • Combine the marinade ingredients and marinade the tripe form 3 hrs.
  • Carefully drain and dry the tripe.
  • Salt and pepper the egg mixture.
  • Dip each piece of tripe into it and then into the breadcrumbs.
  • Heat the butter and oil and sauté the tripe for about 6 mins on each side then place under a medium hot grill until brown on both sides.

Note: See also "Fireman's Apron" for simpler version.

Submitted by: Derry Simonds

Serving suggestions
Serve with tartare or gribiche sauce.

Serves 4

Gras Double Frit ( tripe is not marinaded but simply dipped in melted butter, chopped parsley and crumbed before deep frying until crisp).

Gras Double a la Troyenne (same as above but dipped in mustard before crumbing). Was this the excellent dish of tripes referred to by Samuel Pepys?

Fried tripe (Same as other crumbed tripe but with the addition, before serving, of fried onions, grated parmesan and a sprinkle of dried sage).


An interesting texture. Improved further by the piquant tart sauce.