Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Stewed Tripe
Ingredients
Directions
Prepare
Prepare the tripe according to directions and cut it into small pieces.
Make the sauce
Melt the butter in a small pan, add the flour, and mix smoothly with a wooden spoon.
Pour in the milk and tripe liquor, and stir over heat until boiling.
Stew and serve
Add the pieces of tripe, cover the pan, and stew slowly by the side of the fire for about 15 minutes.
Season to taste and serve hot with toasted bread snippets around the dish.
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.
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter 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
- Is the main ingredient, becoming tender when stewed slowly in the sauce.
- Flour
- Thickens the butter and milk mixture into a smooth sauce.
- Milk
- Forms the creamy body of the sauce with the tripe liquor.
- Butter
- Carries the flour and adds richness to the sauce.
The step that matters
Stirring the flour into the melted butter. Flour must be mixed smoothly into the melted butter before liquid is added, so it cooks into a lump-free roux that thickens the sauce evenly.
“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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