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Stewed Tripe

A stew of tripe cooked with onions, mustard, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Oven, in the book's wordsA hot oven

Ingredients

Directions

Cook the tripe

  1. Wash and cut the tripe into 1-inch squares.

  2. Place the tripe in a stew pan with salt, sugar, mustard, and enough water to cover.

  3. Bring to a boil, skim, then reduce heat and simmer for 3 hours, stirring occasionally.

  4. Mix flour with a little cold water, stir it into the stew, and simmer for an additional 30 minutes.

Prepare the onions

  1. For the onions, cook them in a dry frying pan with fat until golden brown.

  2. Season the onions with salt, sugar, dry mustard, white pepper, and nutmeg.

Finish and serve

  1. Pour the cooked onions over the tripe and thicken with additional flour if desired.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 during long, gentle simmering.
Flour
Thickens the stewing liquid as its starch gelatinizes with heat.
Onions
Add sweetness and savory depth when browned in fat.
Fat
Carries heat to brown the onions and adds richness.

The step that matters

Simmering the tripe. Tripe is tough and needs a long, gentle simmer at a low boil to become tender. Boiling hard can toughen the proteins and make it rubbery, so the heat must stay low.

Swap the white pepper

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

  1. Cinnamonfits better
  2. Capersfits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against sugar, mustard, flour, onion, nutmeg. 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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