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Tripe and Cheese

Tripe and Cheese is a dish of boiled tripe served in a butter‑onion sauce with parsley and Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Tripe and Cheese

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe well.

  2. Boil the tripe in milk until tender.

  3. Cut the tripe into thin strips like ribbon macaroni.

Make the sauce

  1. Melt the butter in a stewpan.

  2. Gently stew the chopped onion in the butter.

  3. Add the minced parsley and the tripe to the stewpan.

  4. Dust in the grated Parmesan cheese.

  5. Stir until the sauce thickens.

  6. If needed, add a few spoonfuls of the milk and water used to boil the tripe or some strong gravy.

Serve

  1. Serve very hot.

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 + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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 dish, giving a tender, chewy texture once boiled and cut into strips.
Milk
Cooks the tripe until tender and contributes to the moisture of the sauce.
Butter
Enriches the dish with fat and carries the onion's flavour into the sauce.
Parmesan cheese
Adds salty, savoury flavour and helps thicken the sauce as it melts.

The step that matters

Stirring the sauce as it thickens. Cheese can turn grainy or stringy if it is overheated or left to boil, so keep the heat gentle and stir until it melts smoothly into the sauce.

Swap the parsley

How well each one fits the dish's main ingredients (milk, butter, onion, parmesan cheese):

  1. Garlicfits better
  2. Celeryfits about as well
  3. Thymefits about as well
  4. Parsleythe original

Fit is the average pairing score against milk, butter, onion, parmesan cheese. 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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