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Tripe Lyonnaise

Tripe Lyonnaise is a dish of tripe sautéed with butter, onions, parsley, vinegar, salt, pepper, served over tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tripe Lyonnaise

Ingredients

Directions

Cook the tripe

  1. Melt the butter in a pan over medium heat.

  2. Add the chopped onions and fry until golden brown.

  3. Add the tripe, parsley, vinegar, salt, and pepper, stirring continuously.

Serve

  1. Serve the mixture over a layer of tomato sauce on a platter.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Butter
Carries the heat and adds richness, helping the onions brown evenly.
Onions
Browning their natural sugars builds sweet, savoury flavour in the base of the dish.
Tripe
The main ingredient, forming the body and chewy texture of the dish.
Vinegar
Adds acidity that sharpens the flavour and cuts through the richness of the fat.
Tomato sauce
Forms a moist, tangy bed that the tripe is served on.

The step that matters

Fry the onions until golden brown. Onions need enough heat to brown, since the Maillard reaction creates their sweet, savoury flavour. If they stay pale they taste flat, but if they burn they turn bitter, so they need steady watching.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, vinegar, pepper, tomato, sauce):

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, vinegar, pepper, tomato, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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