Skip to main content
Main

Thick Tripe, Provence Fashion

A slow‑cooked tripe stew flavored with lard, carrots, onions, garlic, allspice, thyme, bay leaves, parsley, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Thick Tripe, Provence Fashion

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe in several cold waters and drain well.

  2. Coat the tripe with grated lard, carrots, onions, garlic, allspice, thyme, bay leaves, and parsley.

  3. Moisten with broth or water and add vinegar.

  4. Cover and cook the tripe for 6 to 8 hours over low heat until tender.

  5. Let it cool in the broth, then drain and slice into equal pieces.

Finish and serve

  1. In a saucepan, cook onions in oil until golden.

  2. Add chopped garlic and parsley, then the tripe pieces.

  3. Moisten with the cooking liquid, strained.

  4. Bring to a boil and serve sprinkled with bread crumbs.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Allspice + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

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

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  5. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

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 stew and becomes tender through long, slow cooking.
Grated lard
Adds fat and richness, carrying flavour through the long cooking.
Vinegar
Adds acidity that helps break down connective tissue and brightens the flavour.
Onions
Add sweetness and savoury depth when cooked gently in oil until golden.
Bread crumbs
Sprinkled on top to add a light texture contrast to the soft tripe.

The step that matters

Cooking the tripe until tender. Tripe is tough connective tissue. Long, low, moist heat slowly converts collagen into gelatin, so cooking too fast or too briefly leaves it chewy.

Swap the onion

How well each one fits the dish's main ingredients (carrot, clove, garlic, allspice, thyme, parsley, vinegar):

  1. Shallotfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, clove, garlic, allspice, thyme, parsley, vinegar. 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.

You might also like

Brown BreadBrown Bread461 recipesCarrot SoupCarrot Soup134 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes