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Tripe, Stewed, with Bacon

Tripe stewed with bacon, calf's foot, herbs, and onions, simmered for hours in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Tripe, Stewed, with Bacon

Ingredients

Directions

Prepare

  1. Cut the tripe into 3‑inch square pieces and scald it in boiling water for 5 minutes.

  2. Bone the calf's foot, scald it for 10 minutes, then cut it into 6 or 8 pieces.

  3. Cut the bacon into serving‑sized pieces.

Stew

  1. Combine the tripe, bacon, calf's foot, parsley, thyme, bay leaves, onions, cloves, pepper, and salt in a stewpan.

  2. Pour in enough broth to cover the ingredients.

  3. Optionally add brandy.

  4. Cover the stewpan, bring to a boil, then reduce heat and simmer gently for 3 hours until the meat is tender.

  5. Remove the herbs and skim the sauce.

Serve

  1. Serve the stewed meat in a tureen with sauce poured over.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Tripe
Becomes tender through long simmering, giving the stew its chewy yet soft meaty texture.
Calf's foot
Its gelatin enriches the broth, giving the sauce body and a silky mouthfeel.
Bacon
Renders fat and smoky flavour into the broth as it simmers.
Onions
Soften and sweeten during simmering, adding depth to the sauce.
Brandy
Adds aroma and a warm, fruity note to the sauce.

The step that matters

Simmer gently for 3 hours. A rolling boil toughens meat proteins and can break up the tripe, while gentle simmering slowly converts the collagen in tripe and calf's foot into gelatin, making the meat tender and the sauce silky.

Swap the onion

How well each one fits the dish's main ingredients (parsley, thyme, clove, pepper, brandy):

  1. Shallotfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against parsley, thyme, clove, pepper, brandy. 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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