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Stewed Tripe

A stew of tripe cooked slowly with onions, flour, milk, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare the tripe

  1. Soak the tripe in cold water overnight.

  2. Wash the tripe in warm water with soda, but do not soak it.

  3. Place the tripe in cold water and boil. If the water smells unpleasant, change it and boil again.

  4. Simmer gently for about 6 hours.

  5. Add the onions 1 hour before the tripe is done.

Make the sauce

  1. Skin the onions. Scald the onions. Chop the onions.

  2. Mix flour with milk. Add ½ pint of the tripe cooking liquid. Boil for 5 minutes.

Finish and serve

  1. Cut the tripe into neat pieces. Combine the tripe with the sauce. Season with pepper and salt. Serve.

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

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Forms the main body of the stew and becomes tender through long, gentle simmering.
Flour
Thickens the milk and cooking liquid into a smooth sauce.
Milk
Adds creaminess and body to the sauce.
Onions
Add sweetness and aroma as they soften in the stew.

The step that matters

Simmer gently for about 6 hours. Tripe is tough connective tissue. Slow, gentle simmering at low heat breaks it down and makes it tender, while a hard boil can toughen and shrink it.

Swap the onion

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

  1. Capsicumfits better
  2. Arrowrootfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against flour, milk, pepper. 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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