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Tripe Soup

Tripe soup made with tripe, milk, onions, carrot, turnip, flour, parsley, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tripe Soup

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean and prepare the tripe, then cut it into small pieces.

  2. Add the tripe to a large pot and cover with water.

Cook the soup

  1. Bring to a boil and simmer until tender.

  2. Add chopped onions, carrot, and turnip to the pot.

  3. Cook until vegetables are soft.

  4. Stir in the milk and flour to thicken the soup.

  5. Season with parsley and other seasonings to taste.

  6. Simmer for an additional 10 minutes 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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Tripe
Provides the main body and chewy texture of the soup after long simmering.
Milk
Adds creaminess and mild sweetness to the broth.
Flour
Thickens the soup as it heats, giving it body.
Onions
Add sweetness and savory depth as they soften in the broth.

The step that matters

Stir in the milk and flour. Flour clumps if added directly to hot liquid. Whisk it smoothly into the milk or a little cool liquid first, then stir it in so the soup thickens evenly without lumps.

Swap the onion

How well each one fits the dish's main ingredients (milk, flour, parsley, carrot, turnip):

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

Fit is the average pairing score against milk, flour, parsley, carrot, turnip. 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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