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Tripe, Stewed

Tripe Stewed is a slow-cooked tripe dish flavored with bay leaves, mace, butter, pepper, salt, cider vinegar, browned flour, and crushed rusk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Tripe, Stewed

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into pieces half an inch wide and two inches long.

  2. Wash the tripe in warm water.

Simmer

  1. Place the tripe in a stew pan, cover with boiling water, and boil for 3 hours, replenishing with boiling water as needed.

  2. Drain the tripe in a colander and return it to the stew pan with boiling water to cover.

  3. Add the bay leaves and mace, and boil for 1.5 hours.

  4. Stir in the butter, black pepper, salt, and cider vinegar.

Thicken and finish

  1. In a frying pan, mix the browned flour with some of the tripe liquor and boil for 2-3 minutes.

  2. Stir the mixture into the tripe, then add the crushed rusk and let it simmer for 20 minutes.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mace + cidertop 18% of all pairs
    Smell alikelow
    Cooked together658 recipes

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Tripe
Forms the body of the stew and becomes tender through long simmering.
Browned flour
Thickens the cooking liquor so the stew becomes rich and lightly body-filled.
Crushed double baked rusk
Absorbs liquid and adds body, helping to thicken the stew further.
Cider vinegar
Adds acidity that brightens the rich flavour of the tripe.
Fresh butter
Adds fat for a smooth mouthfeel and rounded flavour.

The step that matters

Boiling the tripe for 3 hours with replenished water. Tripe is tough and must be simmered for a long time so its connective tissue breaks down into gelatin. If the pot boils dry or the liquid drops too low, the tripe can toughen and scorch.

Swap the mace

How well each one fits the dish's main ingredients (butter, pepper, cider, vinegar, flour):

  1. Tarragonfits better
  2. Thymefits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against butter, pepper, cider, vinegar, flour. 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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