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tablier de sapeur
breaded and fried beef tripe
The Lyonnais love their offal, and tablier de sapeur the ‘sapper’s apron’ is a favourite. It’s made with beef tripe, boiled in bouillon, then breaded and fried. Look for it in the local bouchons (bistros), accompanied by potatoes and sauce gribiche.
It was given its name by the Maréchal de Castellane, governor of Lyon who brought the recipe back from Spain during the reign of Napoléon III; the dish they say, recalls the colour of the Maréchal’s apron.
Text © Dana Facaros
Image by Anca Luca, Creative Commons License