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Tripe

A tripe stew simmered in white wine with ginger, herbs, and lemon, finished with cream and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tripe

Ingredients

Directions

Prepare

  1. Clean the tripe and cut it into 2‑inch square pieces.

  2. Place the tripe in a stewpan and cover with white wine.

Stew

  1. Add ginger, white pepper, mace, sweet herbs, and onion.

  2. Stew for 15 minutes, then remove the herbs and onion.

Finish and serve

  1. Stir in parsley, lemon juice, chopped anchovy, cream, and egg yolk or butter.

  2. Season to taste and serve garnished with 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe
Is the main body of the stew, becoming tender after slow simmering in liquid.
White wine
Adds acidity and aroma while helping to tenderise the tripe during stewing.
Cream
Adds richness and a smooth, silky texture to the finished stew.
Egg yolk or butter
Enriches the sauce with fat and thickens it gently for a velvety body.
Lemon juice
Adds acidity that brightens the rich cream and balances the flavours.

The step that matters

Stirring in the egg yolk or butter. Egg yolk thickens when heated gently, but if the stew boils after it is added, the yolk can scramble and turn grainy. Keep the heat low and stir steadily once it is in.

Swap the white pepper

How well each one fits the dish's main ingredients (white wine, ginger, mace, onion, parsley, lemon, anchovy):

  1. Thymefits better
  2. Marjoramfits better
  3. Fennelfits better
  4. White pepperthe original

Fit is the average pairing score against white wine, ginger, mace, onion, parsley, lemon, anchovy. 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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