Tablier de sapeur

Tablier de sapeur is a traditional dish originating from Lyon. The dish is usually made with a combination of beef tripe, white wine, garlic, onions, lemon juice, mustard, olive oil, eggs, salt, pepper, and breadcrumbs. The tripe is marinated overnight in a mixture of white wine, garlic, sliced onions, olive oil, lemon juice, and mustard. The next day, the tripe is drained, dipped in beaten eggs, rolled in breadcrumbs, and fried in hot oil until tender. This dish is traditionally served with boiled potatoes and sauce gribiche on the side.