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Tripe Curry

Tripe curry made with boiled tripe, ground spices, coconut, and tamarind or lime juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Tripe Curry

Ingredients

Directions

Prepare

  1. Grind the coriander seeds, dried chillies, mustard seeds, cumin seeds, peppercorns, turmeric, cloves, and green ginger, and set aside.

  2. Wash the tripe well, cut it into pieces, and boil in 5 cups of water for 3-4 hours until tender, skimming occasionally.

Make the curry

  1. In a pot, heat ghee and fry the sliced onions and curry leaves until fragrant.

  2. Add the ground spices and brown them over low heat, adding a little water gradually.

  3. Add the boiled tripe and salt to taste, and fry for a few minutes.

  4. Pour in the broth from boiling the tripe and simmer for about 30 minutes.

Finish and serve

  1. Stir in the scraped coconut and add the tamarind or lime juice 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. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Coriander + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Turmeric + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Cumin + tamarindtop 1% of all pairs
    Smell alikestrong
    Cooked together184 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

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 through long boiling and carries the curry's flavour.
Coriander seeds
Provide the main earthy, citrusy base flavour of the ground spice mix.
Dried red chillies
Add heat and colour to the ground spice paste.
Scraped coconut
Adds richness, body and a mild sweetness to the gravy.
Tamarind or lime juice
Adds acidity that brightens and balances the rich, spiced gravy.

The step that matters

Browning the ground spices. Frying ground spices over low heat in fat, with only small additions of water, releases their aromatic oils and deepens flavour. Burning them turns the paste bitter, and adding too much water too fast stops it from browning.

Swap the onion

How well each one fits the dish's main ingredients (coriander, mustard, cumin, turmeric, clove, ginger, tamarind):

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

Fit is the average pairing score against coriander, mustard, cumin, turmeric, clove, ginger, tamarind. 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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