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Meat, South and mountains

Tablier de sapeur with gribiche sauce and steamed potatoes

Tablier de sapeur is a Lyon specialty made of marinated tripe that's breaded, pan fried, and served with gribiche sauce and steamed potatoes. For 4 people, it takes 1h20 and medium skill, at about €3.50 per serving. Success depends on marinating the tripe properly and pressing the breadcrumbs on firmly before frying.

A Lyon classic tonight, tablier de sapeur, breaded and pan fried marinated tripe with a punchy gribiche sauce.

Tablier de sapeur with gribiche sauce and steamed potatoes
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.50
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Tablier de sapeur is tripe that gets marinated, breaded, and pan fried until golden and crisp outside, tender inside. The gribiche sauce, made with mashed hard boiled eggs, cornichons, and capers, cuts through the richness with its tang and texture. It's a true Lyon classic, hearty and distinctive, that takes a bit of patience but no real technique beyond frying.

This is the kind of dish to plan for a Sunday or an evening when you have a little time on your hands, to let the tripe marinate properly and then cook it without rushing. Fans of offal will recognize a staple from Lyon's bouchons, and newcomers will discover a texture and flavor quite different from everyday meat dishes. It's not really a kids' meal, but it's great for a dinner with adventurous eaters.

The ingredients

4 people

Butcher

  • Cooked tripe 800 g

Pantry

  • Dry white wine 30 cl
  • Breadcrumbsoften in the pantry 100 g
  • Flouroften in the pantry 50 g
  • Mustardoften in the pantry 1 tbsp
  • Cornichons 6
  • Capers 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Butter 40 g

Fruits and vegetables

  • Parsley 1 sprig
  • Potatoes 1 kg

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Cut the tripe into squares and let it marinate in the white wine with salt and pepper. 30 min

    Prepare it in the morning, it will be well infused by evening.

  2. Hard boil two eggs, peel them, and mash them with the mustard, oil, chopped cornichons, capers, and parsley. 10 min

    Mix with a fork, the sauce should stay rustic and chunky.

  3. Drain and pat dry the tripe pieces, then coat them in flour, beaten egg, and breadcrumbs.

    Press the breadcrumbs on firmly with your palm.

  4. Brown them in a skillet with butter and a little oil, a few minutes on each side. 10 min

    Don't crowd the pan, the breading will turn soggy.

  5. Steam the potatoes and serve everything with the gribiche sauce. 25 min

    The gribiche sauce can be made ahead, it gets better as it rests.

Our tips to get it right

  • Pat the tripe completely dry after marinating, otherwise the breading won't stick properly.
  • Use a wide enough skillet so the pieces don't touch while cooking, crowding them will make the breading soggy instead of crisp.
  • Taste the gribiche sauce before serving and adjust the mustard or capers to your liking, it should have a bold personality.

The variations

  • Swap the tripe for veal cutlets breaded the same way if you want a milder version, the breading technique and gribiche sauce stay the same.
  • For a faster version, buy tripe already marinated from the butcher and jump straight to the breading step.
  • Mix fresh flat leaf parsley right into the breadcrumbs to add even more flavor to the golden crust.

What to serve it with

  • Steamed potatoes, as in the recipe
  • A green salad with a sharp vinaigrette
  • A chilled glass of light red wine

Storage

Cooked tablier de sapeur keeps for 2 days in the fridge in a sealed container. Reheat the breaded pieces in a skillet so they crisp back up, the microwave will make them soggy. The gribiche sauce also keeps separately for 2 days in the fridge.

Questions about this dish

What exactly is tripe used in this recipe?

The tripe here comes from beef stomach lining, already cooked and cleaned when you buy it from the butcher. It has a firm texture that becomes tender after marinating and cooking.

Can you make the gribiche sauce ahead of time?

Yes, it's actually recommended, the gribiche sauce improves after resting a few hours in the fridge. Make it the night before or in the morning for dinner.

Can you use a different type of breadcrumbs?

You can use homemade breadcrumbs from blitzed stale bread, the result will be just as crisp. Just avoid breadcrumbs that are too fine, they don't hold up as well during frying.

Can you freeze tablier de sapeur?

It's not recommended, the breading loses its crispness and the tripe changes texture once thawed. It's best cooked to be eaten the same day or the next.

How long does it take to make a tablier de sapeur with gribiche sauce and steamed potatoes?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tablier de sapeur with gribiche sauce and steamed potatoes?

About 660 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 tablier de sapeur with gribiche sauce and steamed potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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