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Tripe Soup

A soup made with tripe, bacon, onion, tomato soup, paprika, flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Soup

Ingredients

Directions

Prepare

  1. Boil the tripe in salted water until tender.

  2. Fry the diced bacon with the chopped onion until the onion is soft.

Make the soup

  1. Add the bacon and onion mixture to the soup.

  2. Stir in the can of tomato soup and a little paprika.

  3. Thicken the soup by mixing the flour with the butter until smooth, then add to the soup.

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 + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

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

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
Forms the main chewy body of the soup after boiling until tender.
Bacon
Adds fat and savory smoky flavor from rendered drippings.
Flour
Thickens the soup when cooked with butter and stirred in.
Butter
Adds richness and helps flour blend smoothly for thickening.

The step that matters

Mixing the flour with the butter until smooth. Flour clumps if added directly to hot liquid. Blending it with fat first coats the starch granules so they disperse evenly and thicken the soup without lumps.

Swap the tomato

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

  1. Chivefits better
  2. Leekfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against onion, flour, butter. 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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