Name: Giblet Soup
Ingredients: giblets (excluding liver); ½ cup white wine; ¼ teaspoon cayenne pepper; 2 tablespoons ketchup; salt to taste

Why it works: White wine and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 5,433 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Soup

Ingredients

Directions

Strain the flour through a sieve.
Add the giblets (excluding the liver) to the flour.
Mix in the white wine, cayenne pepper, ketchup, and salt.
Serve the giblets in the soup.

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 aroma chemistry they share, and how many recipes mention both.

White wine + peppertop 15% of all pairs

Aroma overlapmoderate

Mentioned together5,433 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Liver + peppertop 21% of all pairs

Aroma overlapmoderate

Mentioned together2,375 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + white winetop 23% of all pairs

Aroma overlapmoderate

Mentioned together153 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Pepper + ketchuptop 24% of all pairs

Aroma overlaplow

Mentioned together3,207 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Liver + ketchuptop 24% of all pairs

Aroma overlaplow

Mentioned together136 recipes

Shared aroma: decanoic acid (soapy, waxy).