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Pickling Tripe

A method for cleaning, soaking, cooking, and preserving tripe in vinegar and pickled tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pickling Tripe

Ingredients

Directions

Prepare the tripe

  1. Clean and wash the tripe in at least three or four changes of water.

  2. Dissolve ½ cup of unslaked lime in 50 gallons of cold water and stir well.

  3. Soak the washed tripe in the lime solution for five to six hours, keeping the water cold.

  4. Scrape the inside and outside of the tripe with a hog-scraper before cooking.

Cook and cool

  1. Wash the boiling vessel thoroughly to avoid discoloration.

  2. Mix 2 ounces of lard purifier in 50 gallons of boiling water to keep the tripe white.

  3. Bring the water to a boil, then reduce to a simmer and cook the tripe until thoroughly cooked.

  4. Cool the tripe by running cold water over it until it is completely cooled.

Pack and pickle

  1. Pack the cooled tripe in tierces with 60 degrees strong white wine vinegar.

  2. If shipping, repack in vinegar that is 38 to 40 degrees strong.

  3. For flavor, add 8 to 10 ounces of Zanzibar Brand pickled tongue for every 100 lbs. of tripe.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Lime + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,044 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lime + white winetop 20% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unslaked lime
Alkaline soak that loosens and cleans the tripe before cooking.
White wine vinegar
Acid that preserves the cooked tripe and gives it a sharp pickled flavor.
Zanzibar brand pickled tongue
Adds savory flavor to the pickled tripe.

The step that matters

Cooling the tripe completely before packing. Packing warm tripe into vinegar can leave the texture soft and the brine cloudy, and cooling fully before packing helps the pickle keep its texture and stay stable.

Swap the lime

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

  1. Plumfits better
  2. Grapefits better
  3. Strawberryfits better
  4. Limethe original

Fit is the average pairing score against white wine, vinegar. 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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