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Stewed Teipe with Onions

A stew of tripe simmered with onions, milk, butter, and flour.

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 ↓

Stewed Teipe with Onions

Ingredients

Directions

Prepare the tripe

  1. Blanch the tripe by placing it in a saucepan, covering it with cold water, and bringing it to a boil.

  2. Strain the water and cut the tripe into pieces about 2 inches square.

Stew

  1. Return the tripe to the saucepan with finely chopped onions, cover with hot water, and simmer for about 1 hour or until tender.

  2. Transfer the tripe to a hot dish.

Make the sauce and serve

  1. In a bowl, mix the butter and flour with a wooden spoon.

  2. Gradually add 1 cup of the cooking water, keeping it smooth.

  3. Stir in the milk, bring to a boil, season with salt and pepper, and pour over the tripe.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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 dish and becomes tender through slow simmering.
Onions
Add sweetness and aroma as they soften in the cooking liquid.
Milk
Makes the sauce creamy and mellow in flavour.
Butter
Adds richness and fat, and helps carry flavour in the sauce.
Flour
Thickens the cooking liquid and milk into a smooth sauce.

The step that matters

Adding the cooking water to the butter and flour. Adding liquid gradually to the flour-butter paste keeps it smooth; dumping it in at once makes lumps that are hard to remove. Stirring while the liquid comes to a boil lets the starch swell evenly and thicken the sauce.

Swap the onion

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

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

Fit is the average pairing score against milk, butter, flour, pepper. 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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