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To Roast Tripe

A roasted tripe stuffed with breadcrumb mixture, baked with butter and served with a 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 the tripe

  1. Cut the tripe into two square pieces.

  2. Make a force-meat by mixing bread crumbs, pepper, salt, nutmeg, sweet herbs, lemon peel, and egg yolks.

  3. Spread the mixture on the fat side of the tripe and fold the other fat side over it.

  4. Roll it tightly and tie it with kitchen twine.

  5. Skewer it and roast it, basting with butter.

Serve with sauce

  1. Once done, place it on a dish.

  2. For sauce, melt butter and mix with the drippings from the tripe.

  3. Boil together and 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 chewy as it roasts.
Bread crumbs
Bind with the egg yolks to form a stuffing that holds its shape and absorbs moisture.
Egg yolks
Bind the force-meat together and add richness and a set texture when heated.
Butter
Adds fat for basting, promoting browning and flavor on the outside of the roast.

The step that matters

Rolling and tying the tripe. If the roll is loose, the force-meat can escape and the tripe may cook unevenly. A tight roll with secure twine keeps the filling inside and the shape even during roasting.

“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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