Skip to main content
Main

Tripe with Oysters

A stew of tender tripe and oysters cooked in butter, flour, sugar, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 with Oysters

Ingredients

Directions

Prepare the tripe

  1. Clean, scrape, and wash the tripe thoroughly.

  2. Boil the tripe in salted water until very tender.

  3. Cut the cooked tripe into small pieces.

Make the sauce

  1. In a stewpan, heat the boiling water.

  2. Mix the butter with the flour, adding it half at a time.

  3. Season with salt and pepper to taste.

  4. Stir in the sugar and brown it until very dark.

  5. Let it simmer for 5 to 10 minutes.

Finish and serve

  1. Add the tripe and oysters, stir well, 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. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Forms the main body of the dish, becoming tender when boiled until soft.
Butter
Adds richness and fat, carrying flavor and giving the sauce a smooth body.
Flour
Thickens the butter and water mixture into a smooth, cohesive sauce.
Sugar
Browning it deeply adds caramel notes and a dark color to the sauce.
Oysters
Contribute briny, savory flavor and a tender texture to the finished dish.

The step that matters

Browning the sugar. Sugar darkens quickly once it starts to caramelize and can turn bitter if it burns. Stop at deep brown, before black, so the sauce tastes caramel rather than acrid.

“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

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes