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Tripe Lyonnaise

Tripe Lyonnaise is a dish of boiled tripe sautéed with butter, onion, parsley, vinegar, salt, cayenne, served over tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tripe Lyonnaise

Ingredients

Directions

Prepare

  1. Cut the cold boiled tripe into neat squares.

  2. In a frying pan, melt the butter and sauté the chopped onion until golden brown.

Cook and serve

  1. Add the tripe, chopped parsley, vinegar, salt, and cayenne to the pan; stir to prevent burning.

  2. Cover the bottom of a platter with tomato sauce, add the tripe mixture, and serve.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

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

  4. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Tripe
Provides the main body and chewy texture of the dish.
Butter
Adds fat for frying and carries flavor while the onion browns.
Onion
Browns in the butter to add sweetness and savory depth.
Vinegar
Adds acidity that sharpens the flavor of the rich fried dish.

The step that matters

Stir the tripe in the pan. Tripe and onion can scorch on the bottom of a hot pan before the flavors combine. Stirring keeps the pieces moving so they heat evenly and brown lightly without burning.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, vinegar, pepper, tomato, sauce):

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, vinegar, pepper, tomato, sauce. 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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