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Tripe Lyonnaise

Tripe Lyonnaise is a dish of boiled tripe sautéed with butter, onion, parsley, vinegar, salt, and 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: Onion and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Lyonnaise

Ingredients

Directions

Prepare

  1. Cut the cold boiled tripe into neat squares.

  2. Melt the butter in a frying pan.

  3. Sauté the chopped onion until golden brown.

Cook

  1. Add the tripe, chopped parsley, vinegar, salt, and cayenne.

  2. Stir to prevent burning.

Serve

  1. Cover the bottom of a platter with tomato sauce.

  2. Add the tripe mixture.

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

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

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

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

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

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

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 and carries the other flavours.
Butter
Adds richness and carries flavour while the onion and tripe cook.
Onion
Browning in the butter builds sweetness and savoury depth.
Vinegar
Adds sharp acidity that brightens the rich butter and tripe.

The step that matters

Sautéing the onion until golden brown. Onion that is pale or burnt tastes flat or bitter. Gentle, steady browning in butter develops sweetness and depth, so it should be stirred and watched rather than rushed over high heat.

Swap the parsley

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

  1. Garlicfits better
  2. Capersfits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against butter, onion, vinegar, 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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