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Stewed Tripe

A stew made from double tripe, onions, water, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and onion 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

  1. Cut the tripe into strips, each weighing a quarter pound.

  2. Place the tripe in a clean stew-pan.

Cook

  1. Add water, milk, salt, pepper, and peeled onions.

  2. Bring to a boil over high heat, then reduce to a simmer.

  3. Cook until done, about 30 to 40 minutes.

Serve

  1. Serve in a deep dish or tureen.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Double tripe
Provides the main body and chewy texture of the stew.
Milk
Adds richness and a mild, creamy flavour to the broth.
Onions
Add sweetness and aroma as they soften in the liquid.

The step that matters

Bring to a boil, then reduce to a simmer. Tripe is tough and needs long, gentle cooking to become tender. A hard boil can toughen proteins and cause milk to scorch or curdle, so a slow simmer keeps the stew smooth and the meat tender.

Swap the onion

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

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

Fit is the average pairing score against 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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