Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Roast Tripe
Ingredients
Directions
Prepare
Stuff the tripe with chopped bread, Cottolene, salt, and pepper.
Lay the mixture over the tripe and roll it tightly.
Roast
Place in a baking pan and roast for 1 hour.
Baste with hot water and Cottolene during roasting.
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.
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, 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 becomes tender when slowly roasted.
- Bread
- Absorbs liquid and fat, adding moisture and body to the stuffing.
- Cottolene
- Adds fat that keeps the tripe moist and helps it brown as it roasts.
The step that matters
Basting during roasting. Basting with hot water and Cottolene keeps the surface from drying out, so the tripe stays moist and browns evenly over the hour in the oven.
“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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