Gras-double à la Lyonnaise (Tripe Lyonnaise)

Ingredients

• Gras-double
• Lard
• Salt
• Pepper
• 2 large onions
• Butter
• A dash of vinegar
• Chopped parsley

Instructions

1. Slice the gras-double into a coarse julienne.
2. Sauté it in smoking lard and season with salt and pepper.
3. Slice the onions, sauté and cook them in butter — 2 large onions per kilo of gras-double.
4. Mix the two elements, tossing them until completely browned.
5. Serve in a timbale.
6. Pass a dash of vinegar through the burning pan, pour it over, and sprinkle lightly with chopped parsley.