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Stewed Tripe

A stew of blanched tripe simmered with milk, rice, onion, and butter, served with parsley and toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Blanch the tripe and cut it into short lengths about 2 inches wide.

Cook

  1. In a stewpan, combine the tripe, milk, Carolina rice, sliced onion, butter, salt, and pepper.

  2. Simmer gently for about 1.5 hours, stirring frequently to prevent burning.

Serve

  1. Serve on a dish, sprinkled with chopped parsley and surrounded by slices of toast.

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

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

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

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

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 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
Provides the main body and chewy texture of the stew.
Milk
Forms the liquid that slowly thickens and gives the stew a creamy, mellow body.
Carolina rice
Releases starch during slow simmering, helping to thicken the stew.
Onion
Adds savory sweetness and aroma as it softens into the stew.
Butter
Adds fat for richness and a smooth mouthfeel.

The step that matters

Simmer gently and stir frequently. Milk scorches easily on direct heat, and its proteins can stick and burn at the base of the pan. Gentle heat and frequent stirring keep the milk from catching and let the tripe become tender without curdling or sticking.

Swap the onion

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

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

Fit is the average pairing score against milk, pepper, parsley, rice, butter. 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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