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Tripe a LA Creole

Tripe a la Creole is a stew of tripe simmered in gravy stock with tomatoes, onion, garlic, olive oil, Worcestershire sauce, and red peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tripe a LA Creole

Ingredients

Directions

Prepare

  1. Cut the tripe into narrow strips.

  2. Place the tripe in a saucepan and cover with gravy stock.

Stew and serve

  1. Add tomatoes, chopped onion, garlic, olive oil, salt, Worcestershire sauce, and red peppers.

  2. Stew gently until well done.

  3. 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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 stew and becomes tender with long, gentle cooking.
Tomatoes
Add acidity and moisture, building the body of the sauce.
Gravy stock
Provides the liquid that cooks the tripe and carries the flavour through the stew.
Onion
Adds savoury sweetness and aromatic depth to the base.
Garlic
Contributes pungent aroma that mellows during slow stewing.

The step that matters

Stew gently until well done. Tripe is a tough connective-tissue muscle that only becomes tender after prolonged, low-heat simmering. Rushing it or boiling hard leaves it chewy, so keep the liquid at a gentle simmer until fork-tender.

Swap the clove

How well each one fits the dish's main ingredients (tomato, onion, garlic, olive, sauce, pepper):

  1. Cuminfits better
  2. Thymefits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against tomato, onion, garlic, olive, sauce, pepper. 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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