Skip to main content
Main

Curried Tripe

A dish of boiled tripe cooked with rice, onions, and curry seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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

  1. Wash the tripe thoroughly.

  2. Parboil the tripe in well salted water.

  3. Put the tripe into boiling water and boil until tender, about 1 hour.

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

  5. Cut the tripe into 2‑inch square pieces.

Cook the rice

  1. Boil the rice in the same water for 20 minutes.

Make the curry

  1. Slice the onions.

  2. Fry the sliced onions in the drippings.

  3. Season with salt, pepper, and vinegar.

  4. Add the tripe to the onions.

  5. Cook together for 15 minutes, stirring occasionally.

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
Provides the main body and chewy texture of the dish once cooked until tender.
Rice
Serves as the starchy base that soaks up the curried juices.
Onions
Soften and sweeten as they fry, forming the flavour base of the curry.
Drippings
Carry the heat for frying the onions and add savoury richness.

The step that matters

Boil the tripe until tender. Tripe is tough and must be simmered long enough to break down its connective tissue; undercooked tripe stays rubbery and chewy, so test a piece before moving on.

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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes