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To Re-serve Stewed Tripe

Tripe simmered in a white sauce, finished with lemon juice, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

To Re-serve Stewed Tripe

Ingredients

Directions

Make the sauce

  1. Make more white sauce with butter, flour, stock, milk, and seasonings; boil over heat.

  2. Remove from heat and stir in the yolks of 1 or 2 eggs.

  3. Add the tripe and heat through.

Bake and serve

  1. Place the tripe in a pie dish, pour the sauce over, and sprinkle with lemon juice, breadcrumbs, and bits of butter.

  2. Bake for about 15 minutes until browned.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 absorbs the flavour of the sauce.
Butter
Adds richness and fat to the white sauce and helps the topping brown.
Flour
Thickens the stock and milk into a smooth white sauce.
Milk
Gives the white sauce its body, creaminess and mild sweetness.
1 or 2 egg yolks
Enriches and thickens the sauce, giving it a custard-like smoothness.
Breadcrumbs
Form a crisp, browned topping when baked.

The step that matters

Stir in the egg yolks off the heat. Egg yolks thicken when heated, so adding them to a boiling sauce can scramble them and leave it grainy. Removing the pan from the heat first lets them thicken it gently and smoothly.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Lemonthe original

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