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Tripe a LA Lyonnaise, with Tomatoes

Tripe à la Lyonnaise is a stew of boiled tripe, onion, tomatoes, and thickener, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and pepper 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 a LA Lyonnaise, with Tomatoes

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into small strips, 2 inches long.

  2. Put the tripe into a saucepan.

  3. Parboil the tripe.

  4. Drain off the first water.

Make the stew

  1. Chop the onion finely.

  2. Add the chopped onion to the saucepan.

  3. Let everything stew for 20 minutes.

  4. Add the thickening.

  5. Stir in the tomatoes.

  6. Season with salt and pepper to taste.

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 + peppertop 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 + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Tripe
Forms the body of the dish, becoming tender during parboiling and stewing.
Onion
Adds sweetness and aroma as it softens in the stew.
Thickening
Thickens the liquid into a sauce as starch swells with heat.
Tomatoes
Adds acidity and body to the sauce.

The step that matters

Drain off the first water after parboiling. Parboiling releases impurities and off-flavours from the tripe into the water. Discarding that first water before stewing keeps the final sauce clean-tasting.

Swap the onion

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

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

Fit is the average pairing score against flour, tomato, pepper. 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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