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Tripes à la Lyonnaise

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  • 1 kg boiled tripe, cut into strips
  • 2 white onions, diced
  • butter (or lard)
  • salt and pepper to taste
  • chopped parsley
  • 1 tbs. vinegar


  • Sautee the tripe over high heat in the butter or lard, until it begins to take on some color (a few minutes). Do not let the butter burn.
  • In a separate pan, cook the onions on low heat, with a little butter or lard (whichever you used for the tripe), until they become translucent and begin to take on a golden color.
  • Season the tripe with plenty of salt and pepper, and add the onions.
  • Continue to toss the onions and tripe together until golden, and place into the serving dish.
  • Bring the vinegar to a boil in a small pan, and sprinkle over the tripe and onions. Top with chopped parsley and serve.


Serving suggestions
Serve with mashed potatoes and green vegetables

Serves 4