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Curried Tripe

A dish of boiled tripe, rice, onions, and curry powder simmered together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curried Tripe

Ingredients

Directions

Prepare the tripe and rice

  1. Wash the tripe thoroughly.

  2. Parboil the tripe in well-salted water until tender, about one hour.

  3. Drain the tripe on a clean, dry cloth.

  4. Boil the rice in the same water for twenty minutes.

  5. Cut the tripe into pieces about two inches square.

Make the curry

  1. Slice the onions.

  2. Fry the sliced onions in the drippings.

  3. Season the onions with salt, pepper, and vinegar.

  4. Add the tripe to the onion mixture.

  5. Cook for fifteen minutes, stirring occasionally.

  6. Stir in the curry powder.

Serve

  1. Drain the rice.

  2. Shake the rice into a dish.

  3. Serve the dish with the tripe.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Pepper + vinegartop 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
Forms the bulk of the dish; parboiling makes it tender enough to eat.
Onions
Soften and sweeten when fried, forming the base of the curry.
Drippings
Carry the heat and add richness when frying the onions.
Curry powder
Adds the spiced aroma and flavour that defines the dish.
Rice
Absorbs liquid and provides a neutral starch to accompany the curry.

The step that matters

Parboiling the tripe until tender. Tripe is tough and must be cooked long enough, about an hour here, for the connective tissue to soften. Stopping early leaves it chewy, and the later fifteen-minute simmer in the curry will not make up for it.

Swap the onion

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

  1. Capsicumfits better
  2. Cucumberfits better
  3. Mustardfits better
  4. Onionthe original

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