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To Roast Tripe

Roasted tripe coated in a forcemeat of bread crumbs, parsley, pepper, and salt, served with butter, ketchup, and lemon pickle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast Tripe

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into two oblong pieces.

  2. Make a forcemeat by mixing bread crumbs, chopped parsley, pepper, and salt, then bind it with the yolks of the eggs.

  3. Spread the forcemeat on the fat side of the tripe and fold it over.

  4. Roll the tripe tightly and tie it with kitchen twine.

Roast and serve

  1. Roast the tripe, basting it with butter, for 1 to 1.5 hours.

  2. Serve with melted butter mixed with ketchup and lemon pickle.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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, cooked until tender and browned on the outside.
Egg yolks
Bind the forcemeat so it holds together during rolling and roasting.
Bread crumbs
Absorb moisture and form the body of the forcemeat stuffing.
Butter
Adds richness and helps the outside brown while roasting.

The step that matters

Rolling and tying the tripe. If the roll is loose, the forcemeat can escape and the pieces may separate or cook unevenly. Rolling tightly and tying firmly keeps the filling inside and the shape even during roasting.

“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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