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Tripe a LA Coutance

Tripe rolls stuffed with bacon, eschalot, parsley, and carrot, simmered in stock and served with carrot gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tripe a LA Coutance

Ingredients

Directions

Prepare the rolls

  1. Blanch the tripe.

  2. Cut the tripe into slices 3 inches long and 2 inches wide.

  3. Cut bacon into slices the same size.

  4. Lay a strip of bacon on each slice of tripe.

  5. Sprinkle with chopped eschalot and parsley.

  6. Season with pepper and salt.

  7. Roll up and tie with string.

Stew

  1. Place the rolls in a stewpan.

  2. Add sliced carrots and a bouquet of herbs in the center.

  3. Cover the rolls with stock.

  4. Season.

  5. Stew for 4 hours.

Finish and serve

  1. Rub the carrots through a sieve.

  2. Stand the rolls on end in a serving dish.

  3. Untie the strings.

  4. Top each roll with a spoonful of carrot and a sprig of parsley.

  5. Reduce the gravy to ½ cup and pour around the rolls.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 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 each roll and becomes tender during the long, slow stew.
Bacon
Adds fat and savory flavor that melts into the tripe as it cooks.
Carrots
Break down during stewing and, once sieved, thicken and sweeten the gravy.
Eschalots
Contribute a mild onion flavor that perfumes the filling.
Stock
Provides the liquid that gently cooks the rolls and forms the base of the gravy.

The step that matters

Stew for 4 hours. The stew must stay at a gentle simmer, not a rolling boil. Tripe is a tough connective tissue that softens slowly at low heat, and vigorous boiling can toughen the meat and cloud the gravy.

“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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