1. Prepare Lyonnaise Tripe according to its recipe. Transfer to a heavy skillet over medium heat.
2. Add 1 tablespoon (15 ml) white wine to the Lyonnaise Tripe. Cook, stirring occasionally, until the liquid has fully evaporated and the mixture is quite dry, approximately 4–7 minutes, until no visible pooling of liquid remains at the base of the pan.
3. Add 1/3 cup (80 ml) Tomato Sauce. Stir to combine and cook for 2 minutes, until the sauce is heated through and just beginning to bubble at the edges.
4. Season to taste with salt and pepper. Serve immediately on warmed plates.
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