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Tripe, German Mode of Preparing

A German-style tripe dish simmered in a butter, milk, and flour sauce with onions and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Tripe, German Mode of Preparing

Ingredients

Directions

Prepare

  1. Blanch and boil the tripe until tender.

  2. Chop the onions and steam them in butter until soft.

Make the sauce

  1. Mix milk and flour or bread crumbs to create a thick sauce.

  2. Add marjoram, nutmeg, white pepper, salt, and parsley to the sauce.

  3. Stir the mixture until it boils thick and smooth.

Finish

  1. Cut the tripe into long narrow strips.

  2. Simmer the strips in the sauce for a short time.

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. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  3. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 of the dish, becoming tender through boiling.
Onions
Add sweetness and aroma as they soften slowly in butter.
Butter
Adds richness and carries the onion flavor.
Milk
Forms the liquid base of the sauce and adds moisture and creaminess.
Flour or bread crumbs
Thickens the milk into a sauce through starch that swells when heated.

The step that matters

Stir the sauce until it boils thick and smooth. Flour or bread crumbs must be heated in liquid so their starch swells and thickens the milk. Stirring keeps the starch evenly dispersed and prevents lumps, which would leave the sauce grainy.

Swap the white pepper

How well each one fits the dish's main ingredients (onion, butter, milk, flour, marjoram, nutmeg, parsley):

  1. Thymefits better
  2. Winter savoryfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against onion, butter, milk, flour, marjoram, nutmeg, parsley. 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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