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Stewed Tripe

A stew made from fresh tripe, onions, milk, flour, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare and stew

  1. Wash the tripe and place it in warm water with the sliced onions.

  2. Stew gently until the tripe is tender.

  3. Simmer away all the water.

Finish and serve

  1. Add the unskimmed milk thickened with flour, butter, pepper, and salt.

  2. Boil the mixture well, then 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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
Forms the main body of the dish and becomes tender through long, gentle stewing.
Onions
Soften during stewing and add sweetness and savory flavor to the liquid.
Unskimmed milk
Forms the creamy liquid that is thickened into a sauce.
All-purpose flour
Thickens the milk into a sauce as it heats and boils.
Butter
Adds richness and fat that gives the sauce a smoother mouthfeel.

The step that matters

Boil the milk and flour mixture well. Flour starch only thickens fully when heated to a boil, and boiling also cooks out the raw flour taste. Undercooked milk sauce stays thin and can taste pasty.

Swap the onion

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

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

Fit is the average pairing score against milk, flour, egg, butter, 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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