Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Serbian Tripe
Ingredients
Directions
Boil the tripe
Place the whole piece of tripe into a pot with peppercorns, bay leaves, garlic, and season with Vegeta or salt.
Cover with water and boil until tripe is tender.
Remove tripe when cool and slice into fingers.
Make the stew
Chop the onions finely and fry until golden.
Into a saucepan place the tripe, the fried onions, ground pepper, bay leaves, paprika to taste, and cook slowly to reduce liquid.
Add crushed garlic, some of the water in which the tripe was boiled, and some dry white wine – not too much liquid.
Cook a further ten minutes.
Before serving add the tomato puree and vinegar.
Nutrition, whole recipe (rough)
What these numbers assume: 10 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Pepper + tomatotop 7% of all pairsSmell alikemoderateCooked together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + tomatotop 8% of all pairsSmell alikemoderateCooked together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Clove + tomatotop 12% of all pairsSmell alikemoderateCooked together3,474 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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 stew and becomes tender through long boiling.
- Onions
- Frying until golden builds sweetness and depth of flavour in the stew.
- Tomato puree
- Adds concentrated tomato flavour, colour and a little body to the sauce.
- Vinegar
- Adds acidity that brightens the rich, savoury stew.
The step that matters
Cooking the liquid down slowly. Tripe is rich and the sauce should thicken rather than stay watery. Using too much liquid, or boiling hard, dilutes the flavour and leaves the tripe soft and bland. Reducing gently concentrates the flavours.
Swap the clove
How well each one fits the dish's main ingredients (onion, butter, pepper, tomato, vinegar):
- Garlicfits better
- Thymefits better
- Tarragonfits better
- Clovethe original
Fit is the average pairing score against onion, butter, pepper, tomato, vinegar. 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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