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Meat, South and mountains

Lyonnaise tripe with steamed potatoes

Lyonnaise tripe is a classic French offal dish, tripe seared with browned onions and served with steamed potatoes. It serves 4, takes 35 minutes, is easy to make, and costs about €2.60 per serving. The key is browning the onions slowly and deglazing with vinegar right before serving, which cuts through the richness without overpowering it.

A Lyonnais classic for adventurous eaters, tripe browned with onions, served with steamed potatoes.

Lyonnaise tripe with steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Tripe has a texture that surprises people who've never tried it, somewhere between firm and tender, with a mild but distinct flavor. Here it's seared over high heat until the edges turn slightly crisp, then mixed with onions cooked low and slow until sweet and golden. A splash of wine vinegar at the end wakes everything up, while raw garlic and fresh parsley add the final touch that pulls the whole dish together.

This is Sunday lunch food for a family that already loves offal, or a cold weather dinner when you want something traditional without spending hours in the kitchen. It's not really built for picky kids, tripe asks for curious palates. Plain steamed potatoes on the side are the right call here, they let the oniony, vinegary sauce take center stage.

The ingredients

4 people

Butcher

  • Precooked tripe 800 g

Fruits and vegetables

  • Onions 4
  • Potatoes 800 g
  • Parsley 6 sprigs
  • Garlic 2 cloves

Pantry

  • Wine vinegaroften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Cook the potatoes in salted water. 20 min

    Start from cold water for even cooking.

  2. Slice the tripe into strips and the onions into thin slices.

    A sharp knife makes the cutting easier.

  3. Cook the onions in butter in a skillet until nicely browned. 12 min

    Be patient, browned onions turn out sweeter.

  4. Add the tripe and sear it over high heat. 10 min

    Don't cover the pan, it needs to color and turn slightly crisp.

  5. Deglaze with the vinegar, sprinkle with chopped garlic and parsley, and serve with the steamed potatoes.

    The vinegar makes all the difference, it cuts through the richness.

Our tips to get it right

  • Drain the precooked tripe well before searing it, extra moisture stops it from browning and leaves it soft instead of crisp.
  • Slice the onions thin and even so they cook at the same rate, otherwise some burn while others stay undercooked.
  • Serve right after adding the vinegar, its sharpness fades fast if the dish sits around too long before it hits the table.

The variations

  • Swap the wine vinegar for cider vinegar for a softer, slightly fruity edge.
  • Stir in a spoonful of whole grain mustard at the end for a sharper, more robust sauce.
  • For a faster version, swap the steamed potatoes for instant mashed potatoes, which skips the potato cooking time entirely.

What to serve it with

  • A light Beaujolais wine
  • A green salad with plenty of vinaigrette
  • Crusty bread for the sauce

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days, tripe dries out fast after that. Reheat in a skillet over medium heat rather than the microwave to bring back some of the crispness. Freezing isn't recommended, the texture turns rubbery once thawed.

Questions about this dish

Can I use raw tripe instead of precooked?

Yes, but you'll need to simmer it in water for about 2 hours before slicing and searing it. Precooked tripe skips that long simmer and lets you make the whole dish in 35 minutes.

Why deglaze with vinegar off the heat?

Pouring vinegar into a hot skillet sends sharp fumes straight up at your face. Off the heat, the acidity spreads without that hit, then you return the pan to the stove for a few seconds to bring the sauce together.

Can this dish be made ahead?

You can cook the potatoes and slice the onions and tripe ahead of time, then store them separately in the fridge. Do the final searing and vinegar deglaze right before serving, so the tripe keeps its crisp edges.

What kind of garlic works best here?

Raw, finely chopped garlic added right at the end keeps its sharp bite and fresh smell. If you prefer a milder flavor, cook it for a minute with the onions instead of adding it raw.

How long does it take to make a Lyonnaise tripe with steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lyonnaise tripe with steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lyonnaise tripe with steamed potatoes cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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