Name: Sheep's Tails, with Puree of Green Peas
Ingredients: Sheep's tails; Carrots; Onions; Spices; Green peas

Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Sheep's Tails, with Puree of Green Peas

Ingredients

Directions

Soak the sheep's tails in water to remove the blood.
Blanch the tails in boiling water.
Braise the tails in a pot with carrots, onions, and spices until tender.
Drain the tails and glaze them.
Serve the glazed tails over a bed of pureed green peas.

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.

Carrot + oniontop 6% of all pairs

Smell alikemoderate

Cooked together21,601 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Carrot + peastop 7% of all pairs

Smell alikemoderate

Cooked together2,994 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Onion + peastop 13% of all pairs

Smell alikemoderate

Cooked together5,460 recipes

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