Offals
Non-illustrated recipe

Gras-Double Lyonnais

  • For : 4 servings
  • Time : 
  • Difficulty : 

Ingredients for Gras-Double Lyonnais :

  • 1.5 kg tripe
  • 50 g lard
  • 1 tablespoon oil
  • 20 g butter
  • 4 onions
  • 2 garlic clove
  • 1/2 glass chopped parsley
  • 1/2 glass dry white wine
  • 1 teaspoon wine vinegar
  • salt
  • pepper
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Technical stages for Gras-Double Lyonnais :

  • Put the tripes in a pot with 2 litres water , 2 onions, 1 garlic clove, salt and pepper. Bring to a boiling point and simmer for 6 hours (your butcher might sell tripes already cooked).
  • Cut the tripes into thin strips and fry with the lard in a pan.
  • On the side, the onions and crushed garlic in butter until blond.
  • Add the parsley. Mix with the tripes and pour in a baking pan. with white wine the pan you used for the tripes and stir with a wooden spoon to dissolve the sugars.
  • Pour this juice on the tripes and bake at low temperature for 30 minutes.
  • When serving, add the vinegar.
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