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Tripe Lyons Fashion

Tripe cooked with onions, butter, and vinegar, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Lyons Fashion

Ingredients

Directions

Prepare

  1. Cut the tripe into thin slices about 1 inch square and wipe very dry.

  2. Mince the onions and place them with the butter in a frying pan.

Cook

  1. Brown the onions slowly; when they are about half done, add the tripe.

  2. Fry the tripe for 10 minutes, then season with salt, pepper, and vinegar.

  3. Optionally, add oysters and cook just until plump.

  4. Serve very hot.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Tripe
Cooked tripe provides the chewy, tender main body of the dish.
Onions
Slow browning turns the onions sweet and deeply flavoured, forming the base of the dish.
Butter
Butter carries the cooking of the onions and tripe and adds richness and browning.
Vinegar
A splash of acid at the end brightens the rich butter and onion flavours.

The step that matters

Dry the tripe before frying. Wiping the tripe very dry lets its surface brown in the hot fat instead of steaming in released moisture, so it gains flavour and texture.

Swap the onion

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

  1. Capsicumfits better
  2. Mustardfits better
  3. Cabbagefits about as well
  4. Onionthe original

Fit is the average pairing score against butter, pepper, 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.

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