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Veal Boup

A veal soup made with ham, onions, tomatoes, and served with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Boup

Ingredients

Directions

Prepare and simmer

  1. Gash the knuckle of veal in several places and place it in a pot with clear cold water.

  2. Add the ham and onions, then boil gently, skimming off any grease that rises.

  3. After three hours, add the peeled tomatoes and boil for one hour longer.

Season and serve

  1. Season well with salt and pepper.

  2. Serve with rice as an excellent addition.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

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

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

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

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

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

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

What each ingredient does

Veal knuckle
Provides collagen and meat flavour that enrich the broth as it simmers slowly.
Onions
Add sweetness and aromatic depth to the broth during long gentle simmering.
Peeled tomatoes
Contribute acidity and body, rounding out the flavour of the broth.

The step that matters

Skimming off grease. Fat that rises to the surface during gentle boiling would make the bouillon greasy and cloudy, so it should be skimmed away as it forms.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, tomato, pepper, rice):

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

Fit is the average pairing score against veal, ham, tomato, pepper, rice. 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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