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Curried Tripe

A dish of cooked tripe served with rice and seasoned with curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curried Tripe

Ingredients

Directions

Prepare the tripe

  1. Parboil the tripe in cold salted water for a few minutes.

  2. Drain the tripe.

  3. Boil the tripe in fresh water for 15 minutes.

Cook the rice

  1. Boil the rice in another pot until just tender.

Make the curry

  1. Slice the onions.

  2. Fry the sliced onions in butter or drippings until brown.

  3. Add the tripe to the onions.

  4. Cover with hot water.

  5. Season with salt and pepper.

  6. Cook until the rice is done.

  7. Stir in the curry powder.

Serve

  1. Serve the tripe with the rice arranged around it.

  2. If the tripe is not pickled, add vinegar before serving.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

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, becoming tender through long boiling and simmering.
Onions
Browned in fat to build sweetness and depth that forms the base of the sauce.
Butter or drippings
Fat that carries the onion browning and enriches the flavor of the dish.
Curry powder
Adds aroma and warm spice flavor to the dish.
Rice
Serves as a starchy side that absorbs the flavorful liquid and balances the rich tripe.
Vinegar
Adds a sharp acidity that brightens the flavor of the tripe, used when it is not pickled.

The step that matters

Browning the onions. Onions must be fried until well browned, not just softened, because browning through the Maillard reaction and caramelization creates the deep, savory sweetness the curry depends on. Pale onions leave the dish flat.

Swap the onion

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

  1. Capsicumfits better
  2. Cucumberfits about as well
  3. Mustardfits about as well
  4. Onionthe original

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