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The Dewey Cook Book

A hearty soup made with honeycomb tripe, potatoes, onions, and spices, finished with butter, flour, and dumplings.

From an old cookbook · modernised transcription
By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

The Dewey Cook Book

Ingredients

Directions

Prepare the tripe and stock

  1. Wash the tripe in cold water.

  2. Put the tripe in a kettle, cover with cold water and boil eight hours; cook the day before you want the soup.

  3. Put the knuckle of veal in a soup kettle, cover with the water, bring slowly to a simmer, skim carefully.

  4. Simmer gently three hours, strain, and return soup to the kettle.

Make the soup

  1. Cut the potatoes into dice, add the chopped parsley, thyme, chopped red pepper, and bay leaf to the soup.

  2. Cut the tripe into pieces one inch square.

  3. Cut the meat from the knuckle into small pieces; add these also to the soup.

  4. Place the soup on the fire, and when at boiling point, season with salt and cayenne.

  5. Rub the butter and flour together and stir into the boiling soup.

Add dumplings and serve

  1. Prepare dumplings: chop the suet fine, measure it, take double the quantity of flour, a quarter teaspoon of salt, mix well together, moisten with ice water (about a quarter cup). Form into tiny dumplings about the size of a marble.

  2. Put dumplings into the soup, cook for fifteen minutes and serve.

By Young Men's Christian Association (Montpelier, Vt.). Women of the Auxiliary. 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. See the original page.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Honeycomb tripe
Provides the chewy, substantial texture that makes the soup a meal.
Potatoes
Their starch softens during cooking and adds body and mild sweetness to the broth.
Flour
Thickens the boiling soup as its starch swells with heat, giving a fuller body.
Butter
Coats the flour so it blends smoothly and adds richness and a rounder mouthfeel.

The step that matters

Stirring the butter and flour into the boiling soup. Flour dropped into hot liquid clumps unless it is first rubbed with butter and stirred in thoroughly. Its starch thickens only once the soup is hot enough to swell the granules, so the soup should be kept at a boil while stirring.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (honey, butter, flour, potato, parsley, thyme, pepper):

  1. Carrotbetter flavor fit
  2. Shallotbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against honey, butter, flour, potato, parsley, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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