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Danish Tripe

A stuffed tripe pasty filled with onion, sage, bread crumbs, pepper, salt, lemon rind, topped with bacon and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Danish Tripe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the stuffing

  1. Prepare a piece of tripe large enough to fold into a pasty.

  2. Make a stuffing with the onion, sage, bread crumbs, pepper, salt, and lemon rind.

Assemble the pasty

  1. Spread a thick layer of stuffing on one half of the tripe.

  2. Fold the other half of the tripe over the stuffing.

  3. Sew the edges to keep the stuffing in.

  4. Place slices of bacon on top.

  5. Put the tripe in a baking tin.

Bake and serve

  1. Bake at 400°F (200°C) for two hours, basting often.

  2. Arrange the baked tripe on a hot dish.

  3. Cut into 1-inch thick slices.

  4. Serve with brown gravy poured around.

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. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Tripe
Forms the outer wrapper that encloses the stuffing and becomes tender during long baking.
Bread crumbs
Absorb moisture and bind the stuffing so it holds its shape when sliced.
Onion
Adds savoury sweetness and moisture to the stuffing as it cooks.
Bacon
Renders fat over the top during baking, adding flavour and helping the surface brown.

The step that matters

Basting the pasty during baking. Tripe is lean and can dry out over a two-hour bake. Regular basting keeps the surface moist and helps it brown evenly.

Swap the onion

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

  1. Capsicumfits better
  2. Spinachfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against sage, bread, pepper, lemon. 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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