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Double Tripe a LA Lyonnaise

A Lyonnaise-style tripe dish cooked with butter, onion, salt, pepper, parsley, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Double Tripe a LA Lyonnaise

Ingredients

Directions

Prepare

  1. Prepare the tripe.

  2. Scald the tripe.

  3. Cut the tripe into pieces.

Cook the onion

  1. Melt some butter in a stewpan.

  2. Add thinly sliced onion.

  3. Add coarse sea salt, black pepper and chopped parsley.

  4. Cook until the onion is nicely colored.

Finish and serve

  1. Add the tripe and fry while stirring.

  2. Serve with the juice of a lemon.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

Tripe
Forms the main body of the dish and is the ingredient the rest of the recipe is built around.
Butter
Fat that carries flavour and helps the onion brown in the pan.
Onion
Softens and browns in the butter, developing sweetness and savoury depth.
Lemon
Its juice adds acidity that brightens the rich, fatty flavour of the fried tripe.

The step that matters

Cook until the onion is nicely colored. Onions brown through slow caramelisation of their natural sugars, which gives sweetness and depth. Too much heat scorches the sugars and makes the dish bitter, so the onion should be watched and stirred as it colours.

Swap the onion

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

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against butter, pepper, parsley, lemon. 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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