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Tripe, Curried

A stew of boiled tripe simmered in a butter‑onion curry sauce with rice flour and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and rice 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 ↓

Tripe, Curried

Ingredients

Directions

Make the sauce

  1. In a stewpan, melt the butter and fry the minced onions until tender.

  2. Rub the onions through a sieve and mix with the ground rice and curry paste.

  3. Gradually add the stock and stir the sauce over heat until it boils.

Cook and serve

  1. Add the boiled tripe and a little more stock, then let it boil gently for 1 hour, removing any scum that rises.

  2. Serve hot with boiled rice on the side.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Onions
Break down into a thick, flavourful base that gives the sauce body and sweetness.
Ground rice
Thickens the sauce as it cooks, giving it a smooth, body-rich texture.
Curry paste
Supplies the spice and aroma that define the dish's flavour.
Stock
Forms the liquid of the sauce and keeps the tripe moist during simmering.
Tripe
Provides the main substance of the dish, becoming tender through gentle simmering.

The step that matters

Gently simmering the tripe while skimming scum. A gentle simmer keeps the tripe tender rather than tough, and skimming removes the foam that rises so the sauce stays clear and clean-tasting.

Swap the onion

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

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, rice. 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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