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Tripe Lyonnaise

Tripe Lyonnaise is a dish of tripe cooked with butter, onions, parsley, vinegar, salt, pepper, and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tripe Lyonnaise

Ingredients

Directions

Cook the tripe

  1. Melt the butter in a pan.

  2. Add the chopped onions and fry until golden brown.

  3. Add the tripe, parsley, vinegar, salt, and pepper, and stir continuously while cooking.

Serve

  1. Cover the bottom of a platter with tomato sauce.

  2. Add the contents of the pan on top and serve hot.

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

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

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

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

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 gives it a chewy, tender texture.
Butter
Provides fat for frying the onions and carries their flavour into the pan.
Onions
Browning in the butter develops sweetness and savoury aroma.
Tomato sauce
Adds moisture and acidity under the tripe on the platter.
Vinegar
Adds a sharp acidity that brightens the rich tripe and onions.

The step that matters

Fry the onions until golden brown. Browning caramelises the onion sugars through the Maillard reaction, building sweetness and depth. Pale or burnt onions leave the dish flat or bitter, so watch the pan closely.

Swap the onion

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

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

Fit is the average pairing score against butter, parsley, vinegar, pepper, tomato, sauce. 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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