Begin by cleaning the beef tripe thoroughly under cold running water. Cut it into pieces about the size of an apron.
In a bowl, beat the eggs with a pinch of salt and pepper.
Set up a breading station with three separate bowls - one with flour, one with the beaten eggs, and one with breadcrumbs.
Dip each piece of tripe into the flour, then the egg, and finally the breadcrumbs, ensuring they are well coated.
Heat oil in a frying pan over medium heat.
Fry the breaded tripe pieces until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove from the oil and place on paper towels to drain excess oil.
Serve the Tablier de sapeur maison hot with your favorite dipping sauce or a squeeze of lemon.
Enjoy!
