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Roasted Tripe

Roasted tripe rolled with forcemeat, coated in flour, and roasted, served with melted butter and citrus slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roasted Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into square pieces.

  2. Spread a rich forcemeat over each piece of tripe.

  3. Roll the tripe pieces up tightly and fasten them on a spit.

Roast and serve

  1. Flour the rolled tripe and baste it well.

  2. Roast until cooked through and serve with melted butter and slices of Seville orange or 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + orangetop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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, cooked until tender through roasting.
Forcemeat
Adds a rich, moist filling that stays inside the rolled tripe as it cooks.
Flour
Dusted on the rolled tripe, it helps create a light coating that can brown during roasting.
Melted butter
Basting adds fat, which promotes browning and a rich mouthfeel on the surface.

The step that matters

Rolling the tripe tightly. If the rolls are loose, the forcemeat can slip out or unevenly fill the tripe during roasting. Tight, secure rolling keeps the filling in place so each piece cooks evenly and holds its shape on the spit.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against flour, butter. 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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