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Stewed Tripe

A stew of tripe cooked with lard, red wine, beef broth, flour, onions and milk thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Ingredients

Directions

Start the stew

  1. Heat the lard in a large pot.

  2. Add the sliced tripe and cook for a few minutes.

  3. Stir in the red wine, beef broth, salt, and flour; mix well.

  4. Let it stew for about 15 minutes.

Add the fresh tripe

  1. In another pot, wash the fresh tripe and onions in warm water.

  2. Add the tripe and onions to the pot and stew gently until the tripe simmers away all the water.

  3. Add unskimmed milk thickened with flour and butter, and a little salt.

  4. Boil well before serving.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Red wine + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together1,017 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Red wine + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,599 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 body of the dish and becomes tender with long, gentle stewing.
Lard
Provides fat for cooking the tripe and carries flavour through the pot.
Red wine
Adds acidity and depth of flavour to the stewing liquid.
Beef broth
Supplies the main savoury liquid for stewing the tripe.
Flour
Thickens the stewing liquid so it becomes a rich, cohesive sauce.
Onions
Add sweetness and aroma as they soften into the stew.

The step that matters

Stew until the water has simmered away. Long, gentle simmering breaks down the tough connective tissue in tripe, making it tender. Stewing too hard or too briefly leaves it chewy or watery, so the cook should watch the liquid reduce while the tripe softens.

Swap the onion

How well each one fits the dish's main ingredients (red wine, beef, flour, butter, egg):

  1. Shallotfits better
  2. Chivefits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against red wine, beef, flour, butter, egg. 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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