garlic & parsley

French - Main
Gras-Double 'Leon de Lyon'

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  • 2 ks (4 lbs)tripe cut into thin strips
  • 90 grms butter (3 ozs)
  • 4 large onions sliced
  • salt and pepper
  • 4 tabs chopped parsley
  • 5 cloves of garlic chopped
  • 150 mls white wine (1/4 pint)
  • 60 grms dry breadcrumbs (2ozs)


  • Melt 60 grms of butter and sauté tripe over a brisk heat until golden brown.
  • In another pan melt the remaining butter and sauté the onions until golden. Add them to the tripe.
  • Season with the salt and pepper.
  • Add the parsley and wine and garlic, stirring to deglaze.
  • Transfer to a large oven-proof dish, sprinkle the surface with dry breadcrumbs and cook in a pre-heated oven for 30 mins at 400deg F (200 C) until browned.

Source: Leon de Lyon restaurant

Serving suggestions Serve with boiled potatoes and green vegetables.
Serves 8.