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Tripe a LA Poulette

Tripe à la Poulette is a French tripe dish simmered in Poulette sauce with onions, parsley, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tripe a LA Poulette

Ingredients

Directions

Prepare

  1. Prepare the tripe as directed.

  2. Make a rich Poulette Sauce.

  3. Add the cooked onions to the sauce.

  4. Let the onions stew.

  5. Cut the tripe into neat pieces: diamond-shaped, square, or long.

  6. Add the tripe to the sauce.

Stew and serve

  1. Stew gently over boiling water for 30 minutes.

  2. Do not add egg yolks to the sauce until just before serving to prevent curdling.

  3. Season with parsley, pepper, salt, and lemon juice.

  4. 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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

Tripe
Forms the main body of the dish, becoming tender during the gentle stewing in the sauce.
White onions
Add sweetness and a soft texture that melts into the stewed sauce.
Poulette sauce
Provides a rich, creamy base that coats the tripe and onions.

The step that matters

Adding the egg yolks. Egg yolks thicken the sauce through gentle heat, but if they are added too early or the sauce boils, they scramble and curdle. Adding them just before serving, off the heat or over very gentle heat, keeps the sauce smooth.

Swap the onion

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

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

Fit is the average pairing score against sauce, parsley, pepper, lemon. 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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