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Tripe a LA Vinaigrette

Tripe à la vinaigrette is a slow‑cooked dish of pickled tripe simmered in a butter‑flour sauce with Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe a LA Vinaigrette

Ingredients

Directions

Prepare

  1. Place the cut tripe in an earthen dish.

  2. In a bowl, mix the butter and flour together.

  3. Add the boiling water and Worcestershire sauce to the butter mixture. Season with salt and pepper to taste.

  4. Pour the mixture over the tripe.

Cook

  1. Cook for 2 hours in a covered pot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pickled tripe
Forms the main body of the dish and gives it its chewy, tender texture after cooking.
Butter and flour
Combine into a roux-style base that thickens the liquid and gives it body.
Worcestershire sauce
Adds savory, tangy depth that seasons the sauce.

The step that matters

Cook for 2 hours in a covered pot. A covered pot keeps moisture in during the long cook, so the liquid does not reduce too far and the tripe becomes tender rather than dry or tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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