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Soup

Tripe Soup with Garlic Bread

A soup of honeycomb tripe, carrots, leek, celery and beans, served with Parmesan and garlic bread.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Garlic and bread work together. They rank in the top 10% of all ingredient pairs, and 762 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Soak beans overnight and drain them.

  2. Cook beans in lightly salted water until tender.

  3. Clean, trim and wash the vegetables.

  4. Slice the carrots and the leek diagonally.

  5. Slice the celery and cut into squares.

  6. Cut the tripe into strips 4 cm long and 2 mm wide.

Make the soup

  1. Fill a kettle with water, add salt and bring to the boil.

  2. Add tripe and cook for 2 1/2 hours.

  3. Heat butter and sauté vegetables briefly.

  4. Add tripe, garlic and tomato paste and sauté briefly.

  5. Moisten with bouillon and simmer for 20 minutes.

  6. Season with caraway, thyme, salt and pepper.

  7. Add beans and heat.

  8. Serve in soup plates, sprinkle with cheese or serve separately.

  9. Garnish with parsley.

Make the garlic bread and serve

  1. Cut bread into slices and toast in oven.

  2. Beat butter and parsley; blend butter with garlic, cheese and parsley.

  3. Season with salt and pepper.

  4. Spread bread with butter mixture and gratinate under broiler.

  5. Serve with the soup.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Garlic + breadtop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together762 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Beans + tomatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,711 recipes

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

  4. Tomato + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Tomato + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,375 recipes

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

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

What each ingredient does

Honeycomb tripe
Main protein; long simmering turns its tough tissue tender and chewy-soft.
Beans
Add body and starch, thickening the soup and making it more filling.
Tomato paste
Adds concentrated tomato acidity and depth, and deepens the soup's color.
Butter
Adds richness and carries flavor, and browns to a nutty aroma in the bread.
Parmesan
Adds savory, salty depth and forms a golden crust when gratinated.
French bread
Provides a sturdy base that toasts crisp and soaks up the butter mixture.

The step that matters

Add tripe and cook for 2 1/2 hours. Tripe is a tough, collagen-rich tissue. It needs a long, gentle simmer to turn tender; if it is cut short, it stays rubbery and chewy.

Flavor stand-ins for the caraway

How well each one fits the dish's main ingredients (beans, tomato, carrot, leek, celery, butter, garlic):

  1. Parsleybetter flavor fit
  2. Thymebetter flavor fit
  3. Cuminbetter flavor fit
  4. Carawaythe original

Fit is the average pairing score against beans, tomato, carrot, leek, celery, butter, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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