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Kaldaunen — Tripe

Tripe cooked in a sauce of butter, flour, broth, onions, vinegar, bay leaf, lemon, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 8,150 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Kaldaunen — Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe in water to cover it with 1-2 onions and cloves until tender.

  2. Drain the tripe and let it cool.

  3. Cut the cooled tripe into small dice.

Make the sauce

  1. Brown the flour in butter.

  2. Thin the browned flour with broth or tripe boiling water.

  3. Add minced onions, vinegar, bay leaf, lemon slices, salt, and pepper to the sauce.

  4. Cook the sauce thoroughly.

  5. Strain the sauce through a coarse sieve.

Combine and serve

  1. Combine the sauce with the tripe.

  2. Let the combined dish simmer briefly before serving.

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. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 main body of the dish, becoming tender after long boiling.
Flour
Browned in butter, it thickens the sauce and adds a toasted flavor.
Butter
Carries the flour as it browns, adding richness to the sauce.
Vinegar
Adds acidity that sharpens and brightens the sauce.
Onions
Add sweetness and aroma to the boiling liquid and the sauce.

The step that matters

Browning the flour in butter. Flour browned too little leaves a raw, pasty taste, while browned too far it turns bitter. Stirring steadily over moderate heat gives an even, nutty color before the liquid is added.

Swap the white pepper

How well each one fits the dish's main ingredients (onion, clove, flour, butter, vinegar, lemon):

  1. Thymefits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against onion, clove, flour, butter, vinegar, 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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