Skip to main content
Main

Tripe Soup

Tripe soup made with tripe, water, vinegar, eggs, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Tripe Soup

Ingredients

Directions

Prepare the tripe

  1. Clean the tripe thoroughly and slice it into small pieces.

  2. Plunge the tripe in boiling water, then remove and wash again in hot water.

  3. Scrape off any black or red spots with a knife.

Make the soup

  1. Put the tripe in a saucepan with plenty of water and a little vinegar, and boil until tender.

  2. In another dish, break the eggs, add salt and lemon juice, and beat thoroughly.

  3. Stir in a little of the boiling broth to prevent curdling.

  4. Add to the tripe and water.

  5. Cook for a moment longer.

  6. 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. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Vinegar + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together7,334 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 body of the soup, becoming tender when boiled.
Eggs
Beaten and added to the broth, they thicken and enrich the soup as they set.
Vinegar
Added to the boiling water, it helps soften the tripe.
Lemon juice
Adds acidity that brightens the flavour of the soup.

The step that matters

Stir in a little of the boiling broth before adding the eggs. Adding cold or unheated egg mixture straight into hot liquid causes the proteins to scramble into curds. Tempering with a little hot broth first warms the eggs gradually, so they blend smoothly into the soup.

Swap the lemon

How well each one fits the dish's main ingredients (vinegar, egg):

  1. Currantfits about as well
  2. Strawberryfits about as well
  3. Raspberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against vinegar, egg. 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.

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes