Tablier de sapeur

Tablier de sapeur (French pronunciation: [ta.bli.je də sa.pœʁ]; literal meaning: sapper's apron) is a Lyonnais speciality dish made from beef tripe, specifically the gras-double, which is the membrane of the rumen. It was formerly known as tablier de Gnafron (pronounced [ta.bli.je də ɲa.fʁɔ̃]; lit. 'Gnafron's apron'); Gnafron [fr] is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes. Tablier de sapeur is one of the most common dishes in the bouchons of Lyon. The Maréchal de Castellane, military governor of Lyon under Napoléon III is often said to have been responsible for the change of name.^[1][2]

Tablier de sapeur

Place of origin	France
Region or state	Lyon
Main ingredients	Tripe
Media: Tablier de sapeur