Skip to main content
Main

Tripe a LA Dubois

Tripe à la Dubois is a tripe dish cooked with onions, mushrooms, capers, breadcrumbs, and served with hot gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Shallot and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 405 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tripe a LA Dubois

Ingredients

Directions

Prepare the filling

  1. Wash the tripe and boil it in water until tender.

  2. Remove the tripe and cut it into squares.

  3. In a saucepan, heat lard and cook the onion and shallot until colored.

  4. Add mushrooms and cook until moisture is extracted, then season with salt and pepper.

  5. Stir in capers and cook for 1 minute, then let cool.

  6. Mix in breadcrumbs and parsley with enough butter to form a paste.

Wrap and cook

  1. Place the tripe on a table, add the mixture in the center, fold over, and sew edges with twine.

  2. Season the outside with salt and pepper, then dip in beaten egg, butter, and breadcrumbs.

  3. Cook on a gridiron over low heat for 25 minutes.

  4. Remove the thread and serve with hot gravy.

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. Shallot + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together405 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Capers + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

  5. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

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 after boiling and holding the filling.
Mushrooms
Release moisture when cooked down, adding savory depth to the filling.
Egg
Binds the breadcrumb coating so it adheres to the tripe during cooking.
Breadcrumbs
Absorb butter and moisture in the paste and form a golden, crisp outer coating.
Capers
Add a sharp, acidic bite that balances the rich filling.

The step that matters

Cook the mushrooms until their moisture is extracted. Mushrooms hold a lot of water. If they are not cooked down until dry, the released liquid makes the paste soggy and can loosen the breadcrumb filling inside the tripe.

Swap the onion

How well each one fits the dish's main ingredients (shallot, mushroom, pepper, capers, parsley, butter, egg):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against shallot, mushroom, pepper, capers, parsley, butter, egg. 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.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes