French - entree
Fireman's Apron (Battered Tripe)

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  • 1kg of tripe
  • 3 whole eggs
  • 200g of dried breadcrumbs
  • 1 onion (120g)
  • 1 glass of white wine
  • cognac
  • butter
  • salt and pepper


  • Cut the tripe into approx. 200g pieces.
  • Beat the eggs, season with salt and pepper.
  • Dip the tripe pieces in the egg, drain them, and coat both sides with dried breadcrumbs, sprinkle with salt and pepper.
  • Put the butter into a thick bottomed frying or sauté pan. When the butter is frothy, put in the tripe pieces gently. Leave to cook for between 8 to 10 minutes for each side.
  • Add the chopped onions, cook for 3 minutes, deglaze with Cognac, flambé, and add the white wine.

Source: Restaurant L'Epicerie in Villefranche sur Saône

Serving suggestions
Serve with tartare sauce and steamed potatoes.

Serves 4

The Lyonnaise version finishes this dish under a hot grill until crisp and serves it with either tartare or gribiche sauce.


Recommended wine: Régnié, Beaujolais Cru The intensity of fruit aromas in Régnié brings out the flavours in this recipe.