Skip to main content
Main

To Boil Tripe

A boiled tripe dish simmered slowly and optionally stewed in milk with butter, arrowroot, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

To Boil Tripe

Ingredients

Directions

Prepare the tripe

  1. Clean and wash the tripe thoroughly.

  2. Place the tripe in a saucepan with cold water and bring to a boil. Discard the water and wash the tripe again in cold water.

Boil and cut

  1. Return the tripe to the saucepan with plenty of cold water and simmer slowly until tender, about 6-12 hours depending on the age of the tripe.

  2. Cut the tripe into moderately-sized pieces for serving.

Finish in milk

  1. For a tasty variation, stew the boiled tripe in a saucepan with milk for about 10 minutes.

  2. Thicken the milk with arrowroot or oswego, then add the butter and season with pepper and salt before serving.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Onion + arrowroottop 11% of all pairs
    Smell alikestrong
    Cooked together340 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  4. Pepper + arrowroottop 14% of all pairs
    Smell alikemoderate
    Cooked together329 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Tripe
Is the main ingredient; slow simmering softens its tough texture until tender.
Milk
Forms the creamy liquid that the tripe is stewed in for the variation.
Arrowroot or oswego
Thickens the milk into a smooth sauce without making it cloudy.
Butter
Adds richness and a silky mouthfeel to the milk sauce.

The step that matters

Simmer slowly until tender. Tripe is tough connective tissue, and only long, gentle simmering in plenty of water breaks it down. Rapid boiling can toughen the meat and leave it rubbery, so keep the heat low and check for tenderness over the full time.

Swap the arrowroot

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

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Arrowrootthe original

Fit is the average pairing score against onion, butter, 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.

You might also like

Arrowroot GruelArrowroot Gruel37 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes