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Double Tripe

A slow‑cooked stew of double tripe with bacon, vegetables, herbs, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Double Tripe

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the tripe

  1. Clean the tripe by scraping and washing it in boiling water several times, changing the water each time.

  2. Soak the tripe in very cold water for 12 hours, changing the water 2-3 times.

Assemble and cook

  1. In a crockery stewpan, combine bacon, carrots, onions, cloves, bay leaves, garlic, nutmeg, parsley, thyme, chives, peppercorns, ox foot, ham, salt, and pepper.

  2. Add the tripe on top.

  3. Layer with fat bacon slices.

  4. Pour in the white wine and water.

  5. Cover tightly.

  6. Seal with paste if necessary.

  7. Cook in a slow oven at 300°F (150°C) for 6 hours.

Strain and finish

  1. Remove the tripe.

  2. Strain the sauce.

  3. Skim off the fat when cool.

  4. Return the sauce and tripe to the pan.

  5. Warm well.

  6. Serve in crockery plates or bowls on chafing dishes.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  4. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Double tripe
Forms the main body of the dish, becoming tender during long, slow cooking.
White wine
Adds acidity and aroma to the cooking liquid, helping flavour the sauce.
Ox foot
Adds gelatin to the cooking liquid, giving the sauce body and a rich texture.
Bacon
Releases fat and savoury flavour into the pot as the dish cooks.
Onions
Add sweetness and depth of flavour to the sauce as they cook down.

The step that matters

Soak the tripe in very cold water. Soaking for a full 12 hours, with the water changed, removes residual odour and impurities left after cleaning. Skipping or shortening it leaves a strong, off flavour in the finished dish.

Swap the onion

How well each one fits the dish's main ingredients (carrot, clove, garlic, nutmeg, parsley, thyme, chive):

  1. Shallotfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against carrot, clove, garlic, nutmeg, parsley, thyme, chive. 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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