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Tripe Lyonnaise

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  Tripe 1 Pound
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Butter 1
  Onions 3 Medium, sliced
  Vinegar 1 Tablespoon
  Parsley 1 Tablespoon, chopped

Wash tripe and place in Dutch oven or large heavy saucepan.
Cover with water.
Add salt and pepper.
Bring to a boil, lower heat, and simmer for 4 hours, or until tripe is tender.
Drain and cut tripe into pieces.
Melt 1 tablespoon butter in large skillet.
Add tripe pieces to hot butter.
Saute for 20 minutes, or until tripe is well browned.
In another skillet melt 1 tablespoon butter.
Add onions and saute until lightly browned.
Combine tripe and onions in a serving dish.
Add vinegar to pan in which tripe was cooked and cook, stirring constantly, for 3 minutes over medium heat.
Pour over tripe.
Sprinkle with chopped parsley.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
260 Minutes
Ready In: 
280 Minutes

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Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 343 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 16 g80.1%

Trans Fat 0.2 g

Cholesterol 199.1 mg66.4%

Sodium 361.6 mg15.1%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2 g7.8%

Sugars 4.4 g

Protein 15 g30.4%

Vitamin A 20.5% Vitamin C 21.1%

Calcium 11.5% Iron 6.5%

*Based on a 2000 Calorie diet

Tripe Lyonnaise Recipe