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Tripe Lyonnaise

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Lyonnaise

Ingredients

Directions

Make the tripe

  1. In a frying pan, melt the butter over medium heat.

  2. Add the chopped onion and fry until brown.

  3. Stir in the vinegar, salt, and cayenne pepper.

  4. Add the tripe squares and stir 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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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 and savory as it heats in the butter.
Butter
Provides fat for frying, carrying flavor and helping the onion brown.
Onion
Browns in the butter to add sweetness and savory depth.
Vinegar
Adds sharp acidity that brightens the rich tripe and onion.

The step that matters

Stirring the tripe in the pan. The tripe and onion mixture can scorch on the bottom of the pan, so stirring often keeps the heat even and prevents burning, which would make the dish taste bitter.

Swap the onion

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

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

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