Tripes Lyonnaise from Tony Bilson's Recipe Book by Tony Bilson
The term Lyonnaise, when used to describe a dish, usually means that it includes onions and vinegar. Thus, in many ways, this classic dish has a similar flavour to poulet sauté au vinaigre. If you...
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Ingredients
- 1 cup chopped parsley
- 100 ml demi-glace
- 1 tbl chopped thyme
- 6 cloves garlic, crushed
- 2 kg onions, sliced
- 100 g clarified butter
- 100 ml red wine vinegar
- 2 tbl tomato paste
- ground black pepper
- 1 bay leaf
- 2 kg tripe
- 1 litre beef stock
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