RECIPES > Meat Dishes - Fireman's apron (battered tripe) Restaurant L'Epicerie in Villefranche sur Saône Serves 4 Preparation time: 25 minutes Cooking time: 25 minutes Ingredients 1kg of tripe 3 whole eggs 200g of dried breadcrumbs 1 onion (120g) 1 glass of white wine Cognac Butter Salt and pepper Recipe Cut the tripe into approx. 200g pieces. Beat the eggs, season with salt and pepper. Dip the tripe pieces in the egg, drain them, and coat both sides with dried breadcrumbs, sprinkle with salt and pepper. Put the butter into a thick bottomed frying or sauté pan. When the butter is frothy, put in the tripe pieces gently. Leave to cook for between 8 to 10 minutes for each side. Add the chopped onions, cook for 3 minutes, deglaze with Cognac, flambé, and add the white wine. Serve with tartar sauce and steamed potatoes. Recommend Wine Régnié, Beaujolais Cru The intensity of fruit aromas in Régnié brings out the flavours in this recipe.