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Stewed Tripe

A stew of tripe cooked with onions, vinegar, parsley, salt, pepper, and drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Clean the tripe by scalding and scraping it if necessary.

  2. Peel and slice the onions.

  3. Cut the tripe into strips half an inch wide and two inches long.

Cook

  1. Fry the sliced onions in the drippings until light brown.

  2. Add the tripe strips to the onions.

  3. Add the chopped parsley, salt, pepper, vinegar, and just enough water to cover the tripe.

  4. Stew gently for one hour.

  5. Serve hot.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe
Main protein that becomes tender during long, gentle stewing.
Onions
Soften and turn sweet and savory when fried, flavoring the stew base.
Drippings
Fat that carries flavor and helps brown the onions.
Vinegar
Adds acidity that brightens the rich, savory stew.

The step that matters

Stew gently for one hour. Tripe is tough and needs long, low, moist heat to break down its connective tissue. A hard boil can toughen the meat and leave it rubbery.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, parsley, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, parsley, pepper. 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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