Name: To Stew Giblets
Ingredients: giblets; ½ pint water; pepper; coarse sea salt; 1 small onion; sweet herbs

Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Stew Giblets

Ingredients

Directions

Prepare

Clean and wash the giblets, trim the feet, cut off the bill, split the head in two, cut the pinion bones, liver and gizzard into quarters, and cut the neck into two pieces.

Stew

Place the giblets in a saucepan with ½ pint of water, pepper, salt, the onion, and sweet herbs.
Cover the saucepan and stew over low heat until cooked through.

Finish and serve

Season with additional salt, remove the onion and herbs, and serve with the cooking liquid.

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.

Pepper + oniontop 11% of all pairs

Smell alikemoderate

Cooked together68,474 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

Giblets: Make up the main body of the dish, becoming tender as they stew slowly in liquid.
Onion: Adds aromatic flavour to the cooking liquid, then is removed before serving.

“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.