Photograph of the finished Tablier de sapeur

France · Sách bò tẩm bột chiên Tablier de sapeur

Tablier de sapeur

3 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 1.8 lb
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Dijon mustard Dijon mustard 2.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 7.1 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Lime Lime 2
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sour cream Sour cream 5.6 oz

Method

  1. 1 Boil beef tripe for 2 hours with salt, then let it cool and cut it into 8 cm square pieces.
  2. 2 Marinate the tripe with white wine, mustard, and minced garlic for 12 hours in the refrigerator.
  3. 3 Pat dry, then roll in egg and breadcrumbs, pressing firmly so the crumbs adhere to the edges.
  4. 4 Fry in oil at 175 degrees for 4 minutes on each side until golden brown and crispy; the pieces are thick and flat like an apron, hence the name "Soldier's Apron."
  5. 5 Squeeze in some lime juice and serve with a sour cream sauce mixed with parsley and garlic.

With an appliance

  • Air fryer 2 hr 40 min

    Replace step 4: spray oil on both sides and bake at 200 degrees for 14 minutes, turning at the 8th minute. The crumbs will be drier, so spray oil again midway through.

Start cooking