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Lyon (France)
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Main course
Meat
Food Flavour DNA
Nutritional Values
670kcal
40gProtein
35gCarbs
45gFat
2gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
Lyon’s Marrow Bone Stew
How to order / say it
Say it
Tablier de sapeur — [ta-blee-AYr de sah-PEUR]
Order
I'd like the tablier de sapeur, please.
Locally
Je voudrais le tablier de sapeur, s'il vous plaît.
Say locally
A traditional tripe dish breaded and fried to golden.
Why try it?
Embark on a daring culinary adventure with this iconic dish celebrating Lyon’s love for tripe, a testament to the city's passion for utilizing every part of the animal.
How it tastes
It offers a blend of crispy, chewy, and tender with a robust beefiness from the tripe and a touch of acidity from the mustard dressing, creating a uniquely Lyonnaise sensory experience.
Origin & History — first documented: 1850
Crafted in the 19th century, born out of Lyon’s market culture, the dish reflects the frugality of the era, elevating the humble tripe through innovative breading and frying techniques.
Recipe
Ingredients
- 🥩 400 g beef tripe
- 🌾 100 g breadcrumbs
- 🧂 50 g mustard
- 🥚 2 pieces eggs
- 🥛 50 g butter
Method
- 1 Boil the tripe until tender and cool.
- 2 Coat in mustard, then breadcrumb.
- 3 Fry in butter until golden brown.
- 4 Cut into strips and serve with a mustard dressing.
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