Skip to main content
Main

Tripe with Oysters

A stew of tripe and oysters simmered with butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe with Oysters

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into small pieces and wash it well in slightly salted water.

  2. Simmer the tripe in the water for 45 minutes.

Thicken and finish

  1. Remove the tripe from the broth and mix it with butter, flour, salt, and pepper.

  2. Simmer the mixture and add more flour if needed to thicken.

  3. Return the tripe to the pot, add the oysters, and simmer for an additional 15 minutes.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + oystertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, 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
Provides the main chewy texture and body of the dish.
Butter
Adds richness and fat that carries flavour through the sauce.
Flour
Thickens the broth into a smooth, lightly bodied sauce.
Oysters
Add briny, savoury flavour and tender texture when cooked briefly.

The step that matters

Adding more flour to thicken. Flour needs to be cooked in hot liquid to swell and set. Adding it too little or without simmering leaves the sauce thin or floury-tasting.

“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.

You might also like

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes