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Tripe Pie

Tripe pie is a pastry dish filled with stewed tripe, gravy, and seasoned with pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Tripe Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the tripe

  1. Stew the tripe until tender.

  2. Let the stewed tripe cool in the cooking liquid to form a jelly.

Assemble the pie

  1. Line a pie dish with the pastry.

  2. Place a slice of tender steak or a little undressed ham at the bottom of the dish.

  3. Add the jellied tripe and gravy on top.

  4. Season the filling with pepper and coarse sea salt.

  5. Dot the filling with small pieces of butter.

  6. Pour in 2 to 3 tablespoons of good brown gravy.

  7. Cover the pie with pastry.

Bake

  1. Bake in a well-heated oven at 400°F (200°C) until the pastry is cooked.

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. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Tripe
Forms the main filling, and its natural gelatin sets into a jelly as it cools.
Good pastry
Encloses the filling and bakes into a crisp, golden crust.
Butter
Melts over the filling, adding richness and moisture.
Good brown gravy
Adds savoury moisture and depth of flavour to the filling.

The step that matters

Letting the tripe cool to a jelly. Tripe must cool in its own cooking liquid so the natural gelatin sets. If it is removed too early or the liquid is too thin, the filling will be loose and runny when the pie is cut.

“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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