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Soused Tripe

Soused tripe is tripe cured in vinegar with mace, cloves, and cinnamon, then left to sit for 12 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Soused Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into squares and place them in an earthen pot.

  2. Pour boiling vinegar over the tripe to cover it.

  3. Add the mace, cloves, and cinnamon to the vinegar.

Soak and serve

  1. Let it sit for 12 hours before using.

  2. Soused tripe can be broiled, fried plain, or fried in butter.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Mace + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Vinegar + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + cinnamontop 19% of all pairs
    Smell alikemoderate
    Cooked together5,187 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Tripe
Is the main food being preserved and softened, so it becomes tender and tangy as it soaks.
Vinegar
Acidifies the tripe, preserving it and giving it a sharp, tangy flavour.
Mace
Adds a warm, aromatic spice flavour to the vinegar.
Cloves
Add a strong, warm aroma that flavours the vinegar.
Cinnamon
Adds sweet, woody aroma that flavours the vinegar.

The step that matters

Covering the tripe with boiling vinegar. The tripe must be fully submerged so every piece is evenly exposed to the acid. Boiling vinegar helps the spices release flavour and begins the process, so pieces left above the liquid can spoil or stay unevenly flavoured.

Swap the mace

How well each one fits the dish's main ingredients (vinegar, clove, cinnamon):

  1. Allspicefits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against vinegar, clove, cinnamon. 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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