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To Roast Tripe

Roasted tripe stuffed with breadcrumb and herb mixture, served with butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Roast Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into two square pieces.

  2. Mix bread crumbs, pepper, salt, nutmeg, sweet herbs, lemon peel, and egg yolks to make a force-meat.

  3. Spread the mixture on the fat side of the tripe.

  4. Fold the other fat side over the mixture.

  5. Roll the tripe tightly.

  6. Tie the rolled tripe with kitchen twine.

  7. Skewer the tripe.

Roast and serve

  1. Roast the tripe, basting with butter.

  2. Once done, place it on a dish.

  3. Melt butter for the sauce.

  4. Add the drippings from the tripe to the melted butter.

  5. Boil the sauce together.

  6. Garnish with raspings.

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

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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, becoming tender and holding the filling as it cooks.
Bread crumbs
Absorb moisture and bind the force-meat so it stays soft and cohesive inside the roll.
Egg yolks
Bind the filling and help it set gently into a cohesive, rich mixture when heated.
Lemon peel
Adds bright aromatic oils that lift the richness of the filling.
Butter
Adds fat that promotes browning and flavor on the surface while basting.

The step that matters

Rolling and tying the tripe tightly. A loose roll lets filling escape and cook unevenly. Firm rolling and tying keep the force-meat contained and help the piece hold a neat shape while it roasts.

“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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