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Tripe a LA Lyonnaise, with Tomatoes

Tripe à la Lyonnaise, with Tomatoes is a stew of boiled tripe, onion, tomatoes, thickened with flour or cornstarch, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe a LA Lyonnaise, with Tomatoes

Ingredients

Directions

Prepare

  1. Cut the tripe into small strips, 2 inches long.

  2. Put the tripe into a saucepan and parboil, then drain off the first water.

  3. Chop the onion finely and add it to the saucepan.

Stew and finish

  1. Let everything stew for 20 minutes.

  2. Add the thickening and stir in the tomatoes.

  3. Season with salt and pepper to taste.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Tripe
Forms the main body of the dish and gives it a chewy, tender texture after stewing.
Onion
Adds savoury sweetness and aroma as it softens in the stew.
Thickening
Binds the liquid so the stew becomes thick rather than watery.
Tomatoes
Contributes acidity and moisture that balance the richness of the tripe.

The step that matters

Parboil and drain the tripe. Parboiling and discarding the first water removes impurities and strong odours from the tripe, so the stew tastes clean and mild rather than harsh.

Swap the onion

How well each one fits the dish's main ingredients (flour, tomato, pepper):

  1. Capsicumfits better
  2. Okrafits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against flour, tomato, pepper. 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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