Mastering the Art of French Cuisine: A Step-by-Step Guide to Cooking Authentic Tripe à la Lyonnaise for 4

Tripe à la Lyonnaise is a traditional French dish, originating from the Lyon region. This tasty dish is prepared with tripe already cleaned by the butcher, as well as easily accessible ingredients such as onions, fresh parsley, specific white wine (Pouilly), vinegar, butter, and salt and pepper. The recipe that we are offering you today is designed for 4 people, with a preparation phase of approximately 15 minutes and a cooking time of 20 minutes.

Necessary Ingredients

• 800 g of tripe already cleaned by your butcher
• 3 medium onions
• 1 bunch of fresh parsley
• 200 ml of white wine (preferably Pouilly)
• 3 tablespoons of white vinegar
• 50g butter
• Salt and freshly ground pepper to your taste

Preparation of ingredients

Cutting the tripe into thin strips:

First, start by cutting the tripe into thin strips of about 1 cm on a clean cutting board. Be sure to separate them well to make them easier to cook.

Preparation of onions and parsley:

Then peel the onions, then slice them finely. Wash the bunch of fresh parsley, then roughly chop it, taking care to remove the stems. Reserve these ingredients separately for the rest of the recipe.

Cooking tripe Lyonnaise style

In a large skillet:

Melt the butter in a large skillet over medium heat. Add the chopped onions and fry them for about 5 minutes until they become translucent and slightly golden. Be sure to stir regularly with a wooden spoon to prevent the onions from burning.

Then add the strips of tripe to the pan with the onions, then mix well so that all parts are in contact with the melted butter. Cook for about 10 minutes, stirring frequently to ensure even cooking of the tripe and obtaining a creamy and crunchy texture.

Now season your dish with salt and pepper to taste, then add the white vinegar to the pan while continuing to stir gently to prevent the vinegar from evaporating too quickly. The vinegar will add a touch of acidity and enhance the flavors of the tripe.

Deglazing with wine:

After 10 minutes of cooking, pour the white wine (Pouilly) into the pan to deglaze the cooking juices. Deglazing is an important step which enriches the flavors of the dish by recovering all the aromas present at the bottom of the pan. Simmer for about 5 more minutes until the wine has almost completely evaporated and you have a smooth sauce.

Adding the parsley:

To finish, add the chopped parsley to the pan with the tripe and mix well so that all the flavors blend together harmoniously. Leave to cook for a few more moments so that the parsley releases its aromas and pleasantly perfumes your dish.

Service and tasting

Your Lyonnaise tripe dish is now ready to be enjoyed! Serve it hot with good fresh bread or homemade mash for a complete and tasty meal. You can also add some green vegetables or a salad to bring a little freshness to your plate.

Enjoy your meal!