Tablier de sapeur (; literal meaning:

sapper A sapper, also called a pioneer (military), pioneer or combat engineer, is a combatant or soldier who performs a variety of military engineering duties, such as breaching fortifications, demolitions, bridge-building, laying or clearing minefie ...

's apron) is a

Lyonnais The Lyonnais () is a historical province of France which owes its name to the city of Lyon. The geographical area known as the ''Lyonnais'' became part of the Kingdom of Burgundy after the division of the Carolingian Empire. The disintegratio ...

speciality dish make from beef

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

, specifically the ''gras-double'', which is the membrane of the

rumen The rumen, also known as a paunch, is the largest stomach compartment in ruminants and the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals. The rumen's microbial favoring environment allow ...

. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a

marionette A marionette (; french: marionnette, ) is a puppet controlled from above using wires or strings depending on regional variations. A marionette's puppeteer is called a marionettist. Marionettes are operated with the puppeteer hidden or reveale ...

in Lyonnais puppetry. The tripe is boiled in a

court-bouillon Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs ...

, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a

sauce gribiche ' is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also i ...

with chives added and steamed potatoes. Tablier de sapeur is one of the most common dishes in the

bouchon A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as ''nouvelle cuisi ...

s of Lyon. The Maréchal de Castellane, military governor of Lyon under

Napoléon III Napoleon III (Charles Louis Napoléon Bonaparte; 20 April 18089 January 1873) was the first President of France (as Louis-Napoléon Bonaparte) from 1848 to 1852 and the last monarch of France as Emperor of the French from 1852 to 1870. A nephew ...

is often said to have been responsible for the change of name.

References

{{Lyon French cuisine Offal Beef dishes Cuisine of Lyon