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Savoury Tripe

Savory tripe baked with garlic, bacon, carrots, turnip, onions, cayenne pepper, sea salt, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Garlic and onion 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 ↓

Savoury Tripe

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash and blanch the tripe while hot.

  2. Rub the tripe all over with garlic and cut into 2-inch square pieces.

  3. Dice the carrots, turnip, and onions.

  4. Finely chop the bacon.

  5. Heat a large pie dish and rub it with garlic.

Assemble and bake

  1. Layer the tripe, vegetables, and bacon alternately in the dish.

  2. Season with cayenne and a little coarse sea salt.

  3. Add the stock, cover with greased paper, and bake at 350°F (175°C) for 2 hours.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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, becoming tender as its connective tissue breaks down during long baking.
Bacon
Adds fat and savory flavor that bastes the tripe and vegetables as they cook.
Stock
Provides moisture for slow cooking and carries flavor through the dish.
Onions
Add sweetness and savory depth as they soften during baking.
Carrots
Contribute natural sweetness and moisture as they cook down.
Garlic
Adds aromatic flavor to the dish and the pie dish.

The step that matters

Add the stock, cover, and bake for 2 hours. Tripe is tough and needs long, moist heat to break down its connective tissue. Covering the dish traps steam and keeps the liquid from evaporating, so the meat becomes tender rather than dry.

Swap the clove

How well each one fits the dish's main ingredients (garlic, carrot, turnip, onion, pepper):

  1. Parsleyfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against garlic, carrot, turnip, onion, pepper. 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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