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Stewed Tripe

A stew of tripe simmered with onions in milk, thickened with flour and butter, seasoned with pepper and salt.

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

Stewed Tripe

Ingredients

Directions

Prepare

  1. Scald the onions and chop them.

  2. Cut the tripe into squares.

Cook and finish

  1. Simmer the tripe and onions in the milk for 1 hour.

  2. Thicken the milk with flour.

  3. Add butter and season with pepper and salt.

  4. Arrange the tripe around the chopped onions.

  5. Cover with the sauce.

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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 becomes tender during slow simmering.
Milk
Forms the cooking liquid and, once thickened, the sauce that coats the dish.
Flour
Thickens the milk into a sauce by swelling with heat as it cooks.
Onions
Soften during simmering and add sweetness and body to the milk sauce.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.

The step that matters

Thicken the milk with flour. Flour must be stirred in so it dissolves without lumps; it thickens as the milk heats, and clumps form if it is added to hot liquid all at once.

Swap the onion

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

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

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