What specific type of meat preparation forms the basis of the main course **Tablier de Sapeur**?
Answer
Beef tripe, marinated, breaded, and fried
Tablier de Sapeur, translating to 'fireman’s apron,' is a robust and historically significant main course that exemplifies the Lyonnaise tradition of utilizing less common cuts of meat. This dish is constructed from beef tripe, which undergoes significant preparation: it is first marinated in white wine and herbs to tenderize and flavor it. Following marination, the tripe is coated in breading and fried until the exterior becomes decidedly crisp. The final presentation often includes serving it alongside a sharp, vinegary sauce or *sauce gribiche* to cut through the richness of the fried offal texture, making it an intense culinary experience.
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