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Tripe, Baked

A baked dish of white tripe cooked with onions, butter, flour, pepper, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Tripe, Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the tripe in cold water and cut it into neat squares.

  2. Slice the onions and fry them lightly in butter.

  3. Place the fried onions in an earthen baking dish with a lid.

Bake

  1. Lay the tripe on top of the onions and sprinkle with flour, pepper, and salt.

  2. Cover the tripe with milk and put on the lid.

  3. Bake in a moderate oven at 350°F (175°C) for about 1.5 hours.

Serve

  1. Skim the fat from the top and serve the tripe on a hot dish.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Tripe
Forms the main body of the dish and becomes tender during long, slow baking in milk.
Onions
Add sweetness and savour as they soften and cook down beneath the tripe.
Butter
Adds richness and helps the onions brown lightly before baking.
Flour
Sprinkled over the tripe, it thickens the milk into a light sauce as it bakes.
Milk
Covers the tripe and gently braises it, producing a mild, creamy sauce.

The step that matters

Baking with the lid on. Covering the dish traps steam so the tripe braises gently in the milk; uncovered, the milk can reduce and scorch while the tripe stays tough.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, pepper, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, pepper, milk. 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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