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Tripe with Cream Sauce

A dish of boiled tripe strips simmered in a butter‑onion sauce thickened with flour and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Tripe with Cream Sauce

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe and cut it into strips about 1 inch wide and 3 inches long.

Cook and make the sauce

  1. In a pan, melt the butter and sauté the minced onion until hot.

  2. Dredge each strip of tripe in flour and add to the pan, cooking until brown and turning often.

  3. Remove the tripe and add the cream and scant tablespoon of flour to the pan, stirring constantly until smooth and thick.

  4. Return the tripe to the sauce and serve.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + oniontop 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. Onion + creamtop 18% of all pairs
    Smell alikelow
    Cooked together10,827 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

Thick honeycomb tripe
Forms the main body of the dish, becoming tender after boiling and browning in the pan.
Butter
Fat that cooks the onion and helps the tripe brown in the pan.
Flour
Coats the tripe for browning and thickens the cream into a smooth sauce.
Cream
Adds richness and moisture, thickening with flour into the sauce.

The step that matters

Stirring the cream and flour sauce. Adding flour to hot cream without constant stirring can form lumps. Stirring keeps the flour dispersed so the sauce turns smooth and thickens evenly as it heats.

Swap the onion

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

  1. Leekfits better
  2. Arrowrootfits better
  3. Chivefits better
  4. Onionthe original

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