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Baked Tripe

A baked dish of boiled tripe with tomato sauce, onions, parsley, pepper, salt pork, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Tripe

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Simmer the tripe in boiling water until tender and easily pierced with a straw.

  2. Skin and finely chop the tomatoes or use the thick pulp from the can.

  3. In a bowl, combine the tomatoes, onion, parsley, chopped red pepper, and salt.

Assemble and bake

  1. Spread the salt pork slices in a dripping pan and lay the tripe on top.

  2. Pour the tomato mixture over the tripe and drizzle with melted butter.

  3. Bake in a 350°F (175°C) oven for 1 hour.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

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

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

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 becomes tender through long simmering.
Tomatoes
Add moisture and acidity that flavour the tripe as it bakes.
Salt pork
Renders fat into the pan, keeping the tripe moist and adding savoury richness.
Butter
Adds fat that promotes browning and a rich flavour on the surface.

The step that matters

Simmering the tripe until tender. Tripe is tough and must be cooked until a straw pierces it easily; under-cooked tripe stays rubbery, and the bake alone may not soften it enough.

Swap the onion

How well each one fits the dish's main ingredients (honey, tomato, parsley, pepper, pork, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against honey, tomato, parsley, pepper, pork, butter. 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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