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Tripe Stewed with Tomatoes

Tripe stewed with tomatoes, onions, butter, sugar, bread crumbs, and stock, thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Tripe Stewed with Tomatoes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the tomatoes

  1. Scald the tomatoes for a moment, then remove the skin.

  2. Place the tomatoes in a porcelain stew-pan with ½ to 1 cup of water and let them simmer slowly.

  3. Add the chopped onion, salt, pepper, butter, sugar, and bread crumbs to the tomatoes.

Cook the tripe and thicken

  1. Fry the tripe in a little sweet lard (or half butter and half lard) until it is a delicate brown.

  2. Cut the tripe into small bits and place it in a clean stew-pan.

  3. Add some rich stock or water and 2 tablespoons of butter to the tripe.

  4. As it begins to simmer, gradually add flour until the gravy thickens.

Combine and serve

  1. Pour in the stewed tomatoes, stir well, and let it boil for 2 to 3 minutes, stirring continuously.

  2. Serve hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

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

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

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

What each ingredient does

Tomatoes
Break down into the body and acidity of the stewed sauce.
Tripe
Provides the main substance and chewy texture of the stew.
Flour
Thickens the gravy as it simmers, giving it body.
Sugar
Balances the acidity of the tomatoes with a touch of sweetness.
Butter
Adds richness and fat to the sauce and the tripe.

The step that matters

Adding the flour to the simmering stock. Flour must be added gradually while the liquid simmers so it disperses without lumps and thickens evenly. Adding it all at once, or to cold liquid, clumps and leaves the gravy uneven.

Swap the onion

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

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against tomato, pepper, butter, sugar, bread, 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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