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Tripe and Oysters

A stew of boiled tripe and oysters in milk with butter, flour, mace, salt, cayenne, and pepper.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe and Oysters

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe in milk and water for four or five hours until tender.

  2. Cut the boiled tripe into small pieces.

Stew and serve

  1. Put the tripe into a stew-pan with just enough milk to cover it, and a few blades of mace. Let it stew about five minutes.

  2. Add the oysters, a large piece of butter rolled in flour, salt, and cayenne pepper to taste. Let it stew five minutes longer.

  3. Serve in a tureen, skimming off any fat that floats on the surface.

Nutrition, whole recipe (rough)

569Calories
13 gProtein
13 gFat
98 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)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 Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour 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 (in the method)
Forms the main body of the stew, becoming tender after long boiling.
Oysters (in the method)
Add the briny, savoury flavour that gives the stew its character.
Butter
Enriches the stew and, rolled in flour, thickens the liquid as it cooks.

The step that matters

Adding the butter rolled in flour. Flour must be fully distributed and cooked through the hot liquid, or the stew stays pasty or tastes raw. Stirring it in with the oysters while the stew is simmering lets the starch swell and thicken it 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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