Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 8,305 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Giblet Soup
Ingredients
Directions
Prepare
Clean the giblets thoroughly and chop them into small pieces.
Place the giblets in a pot with enough water to cover them.
Cook
Add chopped potatoes, salt, pepper, and herbs if desired.
Bring to a boil, then reduce heat and simmer until the giblets and potatoes are tender.
Serve hot.
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 aroma chemistry they share, and how many recipes mention both.
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Potato + peppertop 9% of all pairsAroma overlapmoderateMentioned together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Giblets
- Provide the main meaty flavor and savory body of the broth.
- Potatoes
- Soften during simmering to thicken the soup and add starchy body.
The step that matters
Simmer until tender. Giblets are tough and need a long, gentle simmer so the connective tissue breaks down. Boiling hard can toughen the meat and cloud the broth, so keep the heat low once it boils.
“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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