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Tripe Lyonnaise

Tripe Lyonnaise is a sautéed tripe dish with butter, onion, vinegar, cayenne, and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 squares.

Cook

  1. In a frying pan, melt the butter and sauté the chopped onion until browned.

  2. Add the vinegar, salt, and cayenne, stirring to prevent burning.

Serve

  1. Cover the bottom of a heated platter with tomato sauce, add the tripe mixture, and serve 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 + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 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 provides its chewy, tender texture.
Butter
Carries the onion's flavour and browns in the pan, adding richness.
Onion
Browns in the butter to add sweetness and savoury depth.
Vinegar
Adds sharp acidity that brightens the rich butter and onion.

The step that matters

Stirring the onion and vinegar mixture. Onions and butter can scorch quickly over direct heat, and sugars in browned onion burn easily. Constant stirring keeps the pan temperature even so the onion browns evenly rather than turning bitter.

Swap the tomato

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

  1. Mustardfits better
  2. Shallotfits better
  3. Chivefits better
  4. Tomatothe original

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