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Dessert

Tripe a LA Coutance

Tripe à la Coutance is a French tripe dish rolled with bacon, eschalots, parsley, carrots, and herbs, simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tripe a LA Coutance

Ingredients

Directions

Prepare the tripe

  1. Blanch the tripe.

  2. Cut the tripe into slices 3 inches long and 2 inches wide.

  3. Cut bacon into slices the same size.

  4. Lay a strip of bacon on each slice of tripe.

  5. Sprinkle with chopped eschalots and parsley.

  6. Season with pepper and salt.

  7. Roll up the tripe and tie with string.

Stew

  1. Place the rolls in a stewpan.

  2. Add sliced carrots and a bouquet of herbs in the center.

  3. Pour in enough stock to cover the rolls and season.

  4. Stew for 4 hours.

Finish and serve

  1. Rub the carrots through a sieve.

  2. Stand the rolls on end in a serving dish.

  3. Untie the strings.

  4. Top each roll with a spoonful of carrot and a sprig of parsley.

  5. Reduce the gravy to ½ cup and pour around the rolls.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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 and becomes tender during the long slow stew.
Bacon
Adds fat and savoury flavour that seasons the tripe as it cooks.
Carrots
Sweetness and body; rubbed through a sieve, they thicken the gravy and form the topping.
Stock
Provides the liquid that gently cooks the rolls and becomes the gravy.
Eschalots
Add mild onion-like aroma and savoury depth to the filling.

The step that matters

Stew for 4 hours. Tripe is tough and needs long, gentle simmering so collagen breaks down and it becomes tender. Boiling hard can toughen the meat and make it ragged, so the stew should stay at a bare simmer with the rolls covered.

“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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