Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Tripe Lyonnaise
Ingredients
Directions
Prepare
Cut up half a pound of cold boiled tripe into neat squares.
Fry the onion
Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown, stirring the pan to prevent burning.
Season and serve
Add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne.
Cover the bottom of a platter with tomato sauce.
Add the contents of the pan and serve.
Nutrition, whole recipe (rough)
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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.
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. See the original page.
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.
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Onion + parsleytop 9% of all pairsSmell alikemoderateCooked together25,843 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Onion + vinegartop 14% of all pairsSmell alikemoderateCooked together18,226 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Butter + oniontop 15% of all pairsSmell alikemoderateCooked together42,912 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
-
Parsley + vinegartop 16% of all pairsSmell alikemoderateCooked together6,477 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
- Tripe
- The main ingredient, giving the dish its body and chewy texture.
- Butter
- Fat for frying the onion, adding richness and helping it brown.
- Onion
- Softens and browns in the butter, adding sweetness and aroma.
- Vinegar
- Adds sharpness that cuts through the richness of the butter.
- Parsley
- Adds fresh, herbal aroma at the end.
The step that matters
Frying the butter and onion to a delicate brown. Gentle browning builds a nutty, savoury flavour in the butter and onion. Stirring prevents the milk solids and onion from scorching, since burnt butter turns bitter and spoils the whole dish.
Swap the parsley
How well each one fits the dish's main ingredients (butter, onion, vinegar):
- Garlicfits better
- Tarragonfits about as well
- Capersfits about as well
- Parsleythe original
Fit is the average pairing score against butter, onion, 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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