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Curried Tripe

A dish of boiled tripe simmered with onion and curry, thickened with a flour and dripping paste.

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. Place the tripe in a saucepan of cold water and bring to a boil.

  2. Remove the tripe immediately; this is blanching.

  3. Scrape the tripe with a knife to cleanse it thoroughly.

  4. Cut the tripe into small pieces.

Simmer

  1. In a saucepan, lay the tripe pieces and cover them with cold water.

  2. Peel the onion and cut it partially through.

  3. Add the onion to the saucepan with the tripe.

  4. Bring the saucepan to a boil.

  5. Reduce the heat and let it simmer for 2.5 hours.

  6. Check the tripe with a fork; it should be very tender when done.

Make the curry sauce

  1. Remove the saucepan from the heat.

  2. Place it on a paper on the table.

  3. Using a fork, take the tripe pieces out.

  4. Place the tripe pieces on a dish.

  5. In a small saucepan, mix 1 oz flour, 2 teaspoons curry powder, and ½ oz dripping with a wooden spoon.

  6. Add enough cold water to make a stiff paste.

  7. Pour in ½ pint of the liquid from boiling the tripe.

  8. Heat the saucepan.

  9. Stir until the mixture boils and thickens, ensuring it doesn't get lumpy.

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. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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; it becomes tender only after long, gentle simmering.
Flour
Thickens the curry liquid into a smooth sauce as it heats and boils.
Dripping
Adds fat that carries the curry powder flavour and helps form the roux.
Curry powder
Provides the spiced aroma and flavour of the sauce.
Onion
Adds savoury sweetness and aroma to the liquid used for simmering the tripe.

The step that matters

Stir the roux until it boils and thickens. Flour must be mixed smoothly into fat and liquid, then brought to a boil so its starch swells and thickens. Adding liquid too fast or stopping stirring can leave lumps.

Swap the onion

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

  1. Arrowrootfits better
  2. Okrafits better
  3. Welsh onionfits better
  4. Onionthe original

Fit is the average pairing score against rice, 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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