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Tripe Olives

Tripe Olives are tripe pieces rolled with seasoning and bacon, simmered with carrots and stock, served with mashed carrots and reduced gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley 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 Olives

Ingredients

Directions

Prepare

  1. Mix 2 teaspoons of Bovril with 2 cups of water to make the stock.

  2. Prepare seasoning by finely chopping 1 onion, mixing with 1 teaspoon of dried parsley, ¼ teaspoon of mixed herbs, a little salt, pepper, and ¼ teaspoon of dried lemon peel.

  3. Cut the tripe into pieces 4 inches long and 2 inches wide, and the bacon the same width and 3 inches long.

Roll and cook

  1. Lay the tripe pieces smooth side up, cover with seasoning, then bacon, roll tightly, and tie with white cotton.

  2. Place in a stewpan with the stock, 1 onion, and carrots; simmer gently until tender.

Serve

  1. Remove the olives, discard the cotton, and stand them upright on a serving dish.

  2. Press the carrots through a potato masher and place a little on top of each olive.

  3. Boil the gravy rapidly without a lid until reduced by half, then strain into the center of the dish.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Carrot + peppertop 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 olive and becomes tender during slow simmering.
Streaky bacon
Adds fat and savoury flavour that moistens the rolled tripe as it cooks.
Bovril
Concentrates meaty savoury flavour into the stock that becomes the gravy.
Carrots
Add sweetness and body, and are mashed to top each olive.
Onions
Add aromatic sweetness and depth to the seasoning and the cooking liquid.

The step that matters

Boil the gravy rapidly without a lid until reduced by half. Rapid boiling uncovered evaporates water and concentrates flavour. Too gentle or covered, the gravy stays thin and bland.

Swap the onion

How well each one fits the dish's main ingredients (carrot, parsley, lemon, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against carrot, parsley, lemon, pepper. 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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