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Tripe Dressed As Terrapins

Tripe cooked with butter, flour, water, seasonings, and Madeira wine, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe Dressed As Terrapins

Ingredients

Directions

Prepare the tripe

  1. Scrape and wash the tripe, then boil it in salted water until very tender.

  2. Cut the cooked tripe into small pieces and place it in a stew pan with ½ cup of boiling water.

Finish and serve

  1. Mix 2 teaspoons of flour with 3 ounces of butter until smooth, then stir it into the tripe mixture in two additions.

  2. Season with salt, black pepper, and red pepper to taste.

  3. Let it simmer for a few minutes, then flavor with Madeira wine 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Flour + madeira winetop 22% of all pairs
    Smell alikelow
    Cooked together423 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + madeira winetop 27% of all pairs
    Smell alikelow
    Cooked together582 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Main ingredient that becomes tender after long boiling, forming the body of the dish.
Butter
Adds richness and smoothness, carrying flavor and giving the sauce a silky texture.
Flour
Thickens the butter and liquid mixture, giving the sauce body.

The step that matters

Stirring the butter and flour into the tripe. Adding the flour and butter in two additions and stirring until smooth helps prevent lumps and lets the mixture thicken evenly instead of clumping.

“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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