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Stewed Tripe

Stewed tripe is a savory dish of honey‑comb tripe simmered in milk with butter, flour, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Tripe

Ingredients

Directions

  1. Cut the tripe into short, narrow strips.

  2. In a stew-pan, combine the tripe, milk, salt, butter, and black pepper, then simmer until the milk is reduced to one-third.

  3. Blend the flour and cream together, then stir into the stew.

  4. Simmer for 2 minutes longer and serve in a hot, covered dish.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Honey + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Honey + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 gives it its chewy, meaty texture.
Milk
Forms the liquid that reduces down to make the stew rich and creamy.
Flour
Thickens the reduced milk so the stew becomes smoother and more substantial.
Sweet cream
Adds richness and fat, softening the flavor and helping the sauce feel silkier.

The step that matters

Simmer until the milk is reduced to one-third. Milk can scorch or boil over if left unattended, and reducing it too far may make the stew too thick or dry. Gentle simmering and watching the level keeps the sauce creamy.

“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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