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Tripe a LA Poulette

Tripe à la Poulette is a dish of prepared tripe simmered in Poulette sauce with onions, hearts, parsley, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Tripe a LA Poulette

Ingredients

Directions

Prepare

  1. Prepare the tripe as directed.

  2. Cut the tripe into neat diamond-shaped, square, or long pieces.

Make the sauce

  1. Make a rich Poulette Sauce.

  2. Cook the onions in boiling water until tender.

  3. Add the onions to the Poulette Sauce and let them stew.

  4. Add the tripe to the sauce and stew gently over boiling water for 30 minutes.

  5. Do not add egg yolks to the sauce until just before serving to prevent curdling.

Finish and serve

  1. Season with parsley, pepper, salt, and lemon juice, then serve.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

Prepared tripe
Forms the main body of the dish and becomes tender during slow stewing.
Poulette sauce
Provides the rich, creamy sauce that moistens and coats the tripe and onions.
Onions
Add sweetness and soft texture as they stew in the sauce.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Adding the egg yolks. Egg yolks thicken the sauce but curdle if they are boiled or held at high heat, so they should be added only just before serving, off the boil.

Swap the onion

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

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

Fit is the average pairing score against sauce, parsley, 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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