Tripe Lyonnaise

The tripe can be boiled, cooled, and cut into squares up to 2 days in advance; store in an airtight container in the refrigerator. The tomato sauce can also be prepared up to 3 days ahead. However, the final sautéing should be done just before serving for best texture and flavor.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Note that reheated tripe may become slightly tougher; it's best enjoyed freshly prepared.