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Tripe and Onions

Tripe simmered with onions, thickened with flour and milk, seasoned with pepper, salt, and cayenne.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe and Onions

Ingredients

Directions

Cook the tripe

  1. Wash the tripe in hot water, cut into neat pieces, and put in a saucepan with the milk and finely chopped onions; simmer until tender, about three-quarters of an hour, then remove the tripe.

  2. Moisten the flour with a little cold water or milk; add the thickening gradually to the milk and onions and boil up, stirring all the time.

Finish and serve

  1. Lay the tripe in the pan to reheat, season with pepper and salt, and serve in a hot dish.

Nutrition, whole recipe (rough)

511Calories
15 gProtein
2 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. 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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Tripe (in the method)
Provides the main body of the dish, becoming tender when simmered slowly in liquid.
Flour
Thickens the milk and onion liquid into a smooth sauce when boiled with stirring.
Onions
Add sweetness and savour as they soften into the milk.

The step that matters

Adding the flour thickening. Flour must be fully mixed into cold liquid before it goes in, then the mixture brought to a boil while stirring constantly. Otherwise lumps form and the sauce stays floury-tasting and unevenly thick.

Swap the onion

How well each one fits the dish's main ingredients (flour, pepper):

  1. Arrowrootfits better
  2. Okrafits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against flour, 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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