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Curried Tripe

A curry dish made with tripe, rice, onions, butter, curry powder, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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.

  4. Add the rice to the water.

  5. Boil until just tender.

Make the curry

  1. In a saucepan, fry the sliced onions in butter until brown.

  2. Add the tripe and enough hot water to cover it.

  3. Season with salt and pepper.

  4. Cook until the rice is done.

  5. Stir in the curry powder and mix well.

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, and its chewy texture is the centerpiece of the curry.
Onions
Browning in butter builds sweetness and a savory base for the sauce.
Butter or drippings
Fat for frying the onions, carrying flavor and helping them brown.
Curry powder
Provides the spiced aroma and color that define the dish.
Rice
Absorbs liquid as it cooks, turning into a starchy side served with the tripe.
Vinegar
Adds acidity to brighten the flavor of unpickled tripe.

The step that matters

Boil the tripe until tender before adding the rice. Tripe is tough and needs long, gentle boiling after parboiling to become tender. Rushing this step leaves it chewy, and the rice cooks on a different timetable, so it is best checked separately.

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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