Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Stuffed Tripe
Ingredients
Directions
Prepare the filling
Cut the tripe into pieces, each four inches square.
In a bowl, mix the bread crumbs, herbs, lemon rind, suet, pepper, salt, and egg yolk.
Roll and roast
Spread a little of the mixture on each piece of tripe, then roll up and tie each with string.
Place the rolls in a roasting tin with a little hot dripping.
Roast for 30 minutes, basting carefully every few minutes.
Serve garnished with parsley.
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.
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Bread + lemontop 20% of all pairsSmell alikemoderateCooked together8,445 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tripe
- Forms the wrapper that encloses the filling and holds its shape while cooking.
- Suet
- Adds fat that melts into the filling, keeping it moist and rich.
- Bread crumbs
- Absorb fat and moisture from the suet, giving the filling body and a soft texture.
- Egg yolk
- Binds the crumbs and suet together so the filling holds its shape.
The step that matters
Roast for 30 minutes, basting carefully every few minutes. Tripe is mild and can dry out or brown unevenly in a hot tin. Regular basting with hot dripping keeps the surface moist and coats the rolls in fat, so they cook through and brown gently. Careful handling protects the string-tied rolls from breaking open.
“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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