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Tripe Pie

Tripe pie is a layered dish of ham, tripe with jelly, pepper, salt, butter, gravy, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Tripe Pie

Ingredients

Directions

Assemble

  1. Layer thinly-sliced ham in the bottom of a dish.

  2. Add a layer of tripe with jelly, then season with pepper and coarse sea salt.

  3. Add a bit of butter and fill the dish in this manner.

  4. Pour in a few tablespoons of good brown gravy.

Bake

  1. Cover the dish with puff pastry and bake.

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. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe with jelly
Forms the main filling and gives a soft, tender texture with natural gelatin.
Puff pastry
Forms the crisp, flaky top crust that browns as it bakes.
Butter
Adds richness and moisture to the filling and aids browning of the crust.
Good brown gravy
Adds moisture and savoury depth to the filling during baking.

“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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