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Stewed Tripe

A stew of tripe cooked with milk, onion, and flour, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe, remove fat, and cut into neat pieces.

  2. Cover with cold water and cook slowly for one hour, then strain off the water.

Make the stew

  1. Cover the tripe with milk and add the sliced onion and seasoning.

  2. Simmer gently for 30 minutes.

  3. Thicken with flour mixed with a little cold milk.

Serve

  1. Serve neatly with small squares of toast.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

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

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 slow cooking.
Flour
Thickens the milk into a smooth, lightly bodied sauce.
Milk
Forms the creamy liquid that simmers with the tripe and sets the stew's mild flavour.
Onion
Adds sweetness and savoury aroma as it softens in the milk.

The step that matters

Thicken with flour mixed with cold milk. Flour added directly to hot liquid clumps into lumps. Mixing it first with a little cold milk makes a smooth slurry that disperses evenly and thickens the stew without graininess.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (flour, onion, pepper, milk):

  1. Turmericfits better
  2. Cardamomfits about as well
  3. Garlicfits about as well
  4. Parsleythe original

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