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Stewed Tripe

A stew of tripe simmered in salted water, then sautéed with onion and finished with tomato juice, celery, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Tripe

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the tripe

  1. Soak the tripe for 5–6 hours.

  2. Scrape the tripe clean.

  3. Simmer the tripe in hot salted water for 3 hours.

  4. Cut the tripe into dice.

Cook the stew

  1. Sauté the diced tripe in hot fat with the sliced onion.

  2. Cook the tripe for 10 minutes.

  3. Cover the tripe with boiling water.

  4. Stew gently for 30 minutes, seasoning with salt, pepper, tomato juice, celery, and parsley.

  5. Cook slowly until the tripe is tender.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Tripe
Main protein that becomes tender through long simmering and slow stewing.
Onion
Adds sweetness and aromatic flavor as it softens in the hot fat.
Tomato juice
Adds acidity and savory depth to the stewing liquid.

The step that matters

Cook slowly until the tripe is tender. Tripe is connective tissue that toughens if cooked hard or too briefly. Gentle, prolonged simmering breaks down collagen, so the tripe softens rather than stays rubbery.

Swap the onion

How well each one fits the dish's main ingredients (pepper, tomato, celery, parsley):

  1. Carrotfits better
  2. Capsicumfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against pepper, tomato, celery, 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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