Lyonnaise Tripe
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds honeycomb tripe
water as needed
2 Tablespoons onion, finely chopped
2 Tablespoons butter
1 Tablespoon Extra Virgin Olive Oil
salt
parsley

Preparation

1 Trim away any fat and cut honeycomb tripe in pieces two inches long by one-half inch wide. Put in a pan, cover with water and bring to a boil. Drain off water and cover again with water, place covered in oven at 250 degrees for 3-4 hours. Tripe should be tender, but still a bit chewy when done. 2 Cook two tablespoons finely chopped onion in two tablespoons butter until slightly browned. Drained tripe from water and add to butter and onions. Cook about five more minutes. Sprinkle with salt and pepper and finely chopped parsley and serve.