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Tripe Spanish

A stew of sliced tripe simmered in milk, onions, butter, tomatoes, and thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Tripe Spanish

Ingredients

Directions

Prepare

  1. Simmer the sliced tripe in 1-2 pints of milk.

  2. In a separate pan, brown the chopped onion in butter.

  3. Add the browned onion to the simmering tripe.

Finish

  1. Season with salt and pepper.

  2. Thicken the mixture with a little flour.

  3. Stir in 1-2 cans of tomatoes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 main body of the dish and gives it a chewy, meaty texture.
Milk
Simmering in milk gives the tripe a mild, creamy base for the sauce.
Onion
Browning in butter adds sweetness and savory depth to the dish.
Butter
Adds fat and richness, and helps the onion brown.
Flour
Thickens the liquid so the sauce clings to the tripe.
Tomatoes
Add acidity and a bright flavor that balances the rich milk and butter.

The step that matters

Thicken the mixture with a little flour. Flour must be stirred in evenly so it does not form lumps; it thickens as the liquid heats and needs time to cook out its raw taste.

Swap the onion

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

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

Fit is the average pairing score against milk, butter, pepper, flour, tomato. 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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