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Roast Tripe

Roast Tripe is a dish of tripe stuffed with bread, Cottolene, salt, and pepper, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Roast Tripe

Oven, in the book's wordsA good oven

Ingredients

Directions

Prepare

  1. Stuff the tripe with chopped bread, Cottolene, salt, and pepper.

  2. Lay the stuffing over the tripe with a spoon.

  3. Roll the tripe lengthwise to keep the stuffing in folds.

Roast

  1. Place in a baking pan and roast for 1 hour.

  2. Baste with hot water and Cottolene during roasting.

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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Tripe
The main body of the dish, rolled around the stuffing to hold it in place as it roasts.
Bread
Soaks up moisture and gives the stuffing body so it stays soft rather than dense.
Cottolene
Adds fat that carries flavour, keeps the meat moist, and helps the surface brown.

The step that matters

Basting during roasting. Tripe is lean and can dry out in the oven. Regular basting with hot water and fat keeps the surface moist and helps it brown evenly.

“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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