Name: Sweet Breads Stewed
Ingredients: 6 sweetbreads; stock or soup; pepper; coarse sea salt; boiled green peas or sauce

Why it works: Pepper and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Sweet Breads Stewed

Ingredients

Directions

Prepare

Parboil the sweetbreads until partially cooked.
Cut the sweetbreads in half and let them cool.

Stew and serve

Stew the sweetbreads in a little stock or soup for 30 minutes.
Season with pepper and coarse sea salt.
Keep hot and serve with boiled green peas or any kind of sauce.

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.

Pepper + peastop 15% of all pairs

Smell alikemoderate

Cooked together5,331 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads: Provide the tender, delicate meat that is the main component of the dish.
Stock or soup: Adds moisture and savory flavor while the sweetbreads stew gently.

“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.