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Tripe Stewed

Tripe Stewed is a dish of cooked tripe simmered with onions, milk, flour, and optional stock and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Stewed

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe and place it in a pot with cold water.

  2. Bring to a boil, then drain and cover with fresh cold water.

  3. Cut the tripe into neat pieces and bring to a boil again.

Simmer and thicken

  1. Simmer for about 3 hours, adding the onions.

  2. Once tender, strain off some of the liquid.

  3. Add milk to the liquid and thicken with flour.

  4. Add some of the onions back in and boil for about 5 minutes.

Serve

  1. Serve very hot.

  2. Optionally, stew tomatoes with the tripe for added flavor.

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. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + tomatotop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 long, slow simmering.
Onions
Add sweetness and savory depth to the stock as they cook down.
Milk
Adds creaminess and mild sweetness to the thickened liquid.
Flour
Thickens the liquid into a smooth, body-rich sauce.

The step that matters

Thickening with flour and milk. Flour must be cooked in the liquid long enough to lose its raw taste and thicken evenly. Adding milk to a hot, thickened liquid and boiling gently helps keep the sauce smooth rather than grainy.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (onion, milk, flour):

  1. Potatofits better
  2. Chivefits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against onion, milk, flour. 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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