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Creole Tripe

A stew of tripe simmered with butter, onion, green pepper, tomatoes, mushrooms, and flour, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley 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 ↓

Creole Tripe

Ingredients

Directions

Make the sauce

  1. Melt butter in a saucepan and cook chopped onion until soft.

  2. Add flour, green pepper, boiling water, tomatoes, mushrooms, and salt; boil for five minutes.

Cook the tripe and serve

  1. Cut tripe into 1½‑inch squares and press between cheesecloth to remove moisture.

  2. Add tripe to saucepan and simmer for ten minutes.

  3. Serve on a hot platter with boiled rice and sprinkle with chopped parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  3. Tomato + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 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
Is the main protein, becoming tender during the simmer in the sauce.
Butter
Adds fat and richness, and helps soften the onion without browning it.
Onion
Builds the base flavour of the stew as it softens and sweetens in the butter.
Flour
Thickens the cooking liquid into a light sauce that coats the tripe.
Tomatoes
Adds acidity and body, giving the stew its tangy, savoury character.

The step that matters

Pressing the tripe dry. Removing surface moisture from the cut tripe helps it avoid diluting the sauce and keeps the stew from tasting watery.

Swap the onion

How well each one fits the dish's main ingredients (butter, pepper, flour, tomato, mushroom, rice, parsley):

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

Fit is the average pairing score against butter, pepper, flour, tomato, mushroom, rice, parsley. 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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