Tablier de Sapeur
A classic French bistro dish of crispy beef tripe, breaded and pan-fried until golden. Served with a tangy mustard sauce, it's rustic, satisfying, and surprisingly elegant.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb beef tripe, cleaned and blanched
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- 3 tbsp Dijon mustard
- 3 tbsp olive oil
Instructions
- 1
Pat the tripe dry with paper towels by pressing gently all over, removing excess moisture so the coating will stick better.
- 2
Cut the tripe into 4-inch-long strips about 2 inches wide, aiming for roughly rectangular pieces that are easy to coat and flip.
- 3
Pour the flour into a shallow bowl, the beaten eggs into a second shallow bowl, and the panko into a third shallow bowl.
- 4
Working with one tripe piece at a time, coat it in flour on both sides, shaking off excess, then dip into the egg until fully covered.
- 5
Press the egg-coated tripe into the panko, turning to coat both sides thickly and evenly, then place on a clean plate.
- 6
Repeat coating with all remaining tripe pieces until all are breaded and resting on the plate.
- 7
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Place half the breaded tripe pieces in the hot oil, leaving space between each piece so they do not crowd the pan.
- 9
Cook for 3 to 4 minutes until the surface turns a golden-brown color, like warm honey, then flip each piece carefully using a spatula.
- 10
Cook the second side for 3 to 4 minutes until it is also golden brown, then transfer to a clean plate.
- 11
Repeat cooking with the remaining breaded tripe pieces in the same oil, adding another 30 seconds to oil temperature if needed.
- 12
Arrange the crispy tripe pieces on a serving plate or divide between two plates.
- 13
Drizzle 1.5 tablespoons of Dijon mustard on the left side of each plate, or dollop it underneath the tripe if preferred.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- three shallow bowls
- 12-inch stainless steel or cast iron skillet
- metal or heat-resistant spatula
- serving plate
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