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Tripe and Oysters

A stew of tripe and oysters in a butter‑flour‑milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Tripe and Oysters

Ingredients

Directions

Prepare

  1. Stew the tripe as in the preceding recipe.

  2. Remove gills from oysters.

  3. Strain the oyster liquor.

  4. Scald the oysters in the liquor.

Make the sauce

  1. In a saucepan, melt the butter.

  2. Add the flour to the butter and stir to make a roux.

  3. Gradually add the milk and oyster liquor to the roux.

  4. Stir the mixture until smooth.

  5. Boil the sauce for 4 to 5 minutes.

Combine and warm

  1. Add the tripe and oysters to the sauce.

  2. Warm the mixture thoroughly without boiling.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Oyster + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together2,933 recipes

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

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
Provides the main chewy, tender body of the stew after stewing.
Oysters
Add briny flavor and a soft, delicate texture to the sauce.
Butter
Adds richness and fat, and forms the base of the roux.
Flour
Thickens the milk and oyster liquor into a smooth sauce as a roux.
Milk
Forms the creamy liquid body of the sauce.

The step that matters

Warm the mixture thoroughly without boiling. Boiling after the oysters are added can toughen them and make them shrink and curdle the cream sauce, so they should only be heated through.

“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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