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Tripe a LA Lyonaise, with Tomatoes

Tripe à la Lyonnaise is a stew of boiled tripe, onions, tomatoes, and a thickening agent, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe a LA Lyonaise, with Tomatoes

Ingredients

Directions

Prepare

  1. Cut the tripe into strips about two inches long and place in a saucepan.

  2. Drain the water from the parboiled tripe.

Stew and finish

  1. Add the chopped onion and let everything stew for 25 minutes.

  2. Stir in the thickening and then add the tomatoes.

  3. Season with salt and pepper to taste.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, 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, becoming tender as it stews.
Onion
Adds aromatic sweetness and flavor as it softens in the stew.
Tomatoes
Contribute acidity and moisture, giving the sauce its body and bright flavor.
Thickening
Binds the liquid into a sauce by swelling with heat and gelatinizing starch.

The step that matters

Stir in the thickening before adding the tomatoes. Starch needs heat and liquid to swell and thicken, so stirring it in while the stew is hot and well mixed prevents lumps and a thin, uneven sauce. Adding acidic tomatoes at this point keeps the thickening working in a well-blended liquid.

Swap the onion

How well each one fits the dish's main ingredients (tomato, pepper, flour):

  1. Capsicumfits better
  2. Okrafits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, flour. 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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