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Tripe a LA Mode

Tripe cooked in a sauce of bacon, onion, garlic, butter, sugar, stock, tomatoes, salt, flour, egg yolk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tripe a LA Mode

Ingredients

Directions

Cook the tripe

  1. Cook the tripe for 4 hours, then let it cool.

Make the sauce

  1. In a pan, fry the bacon, onion, garlic, butter, and sugar until browned.

  2. Add the stock, bring to a boil, then strain.

  3. Stir in the tomatoes and salt.

  4. In another saucepan, heat 2 teaspoons of butter, then add the flour and stir until smooth.

  5. Add the strained sauce to the flour mixture, stirring constantly.

Finish and serve

  1. Cut the cooled tripe into 2-inch square pieces and add to the sauce.

  2. Cook until the tripe is thoroughly seasoned.

  3. Just before serving, stir in the beaten egg yolk and cream.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

  4. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Clove + tomatotop 12% of all pairs
    Smell alikemoderate
    Cooked 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 (in the method)
Forms the main body of the dish and absorbs the flavour of the sauce as it cooks.
Flour
Thickens the butter and strained stock into a smooth, cohesive sauce.
Egg yolk
Enriches and thickens the sauce, giving it a richer, silkier texture.
Cream
Adds richness and a smoother, creamier mouthfeel to the finished sauce.
Tomatoes
Contribute acidity and body to the sauce.

The step that matters

Adding the egg yolk and cream. Egg yolk thickens when heated, so it should be stirred in just before serving and kept off a boil. Boiling after adding it can cause it to curdle and turn grainy.

Swap the clove

How well each one fits the dish's main ingredients (onion, garlic, butter, sugar, tomato, flour, egg):

  1. Capersfits better
  2. Cuminfits better
  3. Jalapenofits better
  4. Clovethe original

Fit is the average pairing score against onion, garlic, butter, sugar, tomato, flour, egg. 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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