Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Spiced Tripe
Ingredients
Directions
Prepare
Cut the fresh tripe into pieces four to five inches square.
Layer and steep
Layer the tripe in an earthen jar, sprinkling cloves, allspice, and whole pepper over each layer.
Continue layering until the jar is full.
Cover the jar and let it stand in a cold place for a few days until it absorbs the spice flavor.
Serve
Serve cold.
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.
-
Clove + allspicetop 1% of all pairsSmell alikestrongCooked together7,874 recipes
Shared aroma: estragole (anise, licorice).
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Allspice + peppertop 5% of all pairsSmell alikestrongCooked together6,395 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh tripe
- Is the main protein, absorbing the spice flavor as it stands in the jar.
- Cloves
- Contribute warm, pungent aroma that penetrates the tripe during steeping.
- Allspice
- Adds warm, peppery aroma that infuses the tripe during steeping.
- Whole pepper
- Adds sharp, pungent aroma that spreads through the tripe as it steeps.
The step that matters
Layering the spices and cold standing. Spices must be distributed between every layer so flavor reaches all pieces evenly. Whole spices release aroma slowly, so the jar needs the full several days in a cold place for the flavor to penetrate the tissue.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.