Skip to main content
Main

Stewed Tripe

A stew of beef tripe cooked with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Beef and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,448 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Cut the beef tripe into small pieces.

Cook and serve

  1. Stew gently for 20 minutes.

  2. Drain the tripe and add the tomato sauce.

  3. Bring to a boil and 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. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

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

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Beef tripe
Provides the chewy, tender body of the stew after slow simmering.
Tomato sauce
Adds liquid, acidity and savoury flavour that carries through the stew.

The step that matters

Stew gently for 20 minutes. Gentle simmering slowly breaks down the tough connective tissue in tripe, making it tender. Rapid boiling toughens the meat and can make it rubbery, so keep the heat low during this stage.

“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.

You might also like

Tomato SoupTomato Soup526 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCream of Tomato SoupCream of Tomato Soup107 recipes