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Tripe, Stewed

Tripe, Stewed is a dish of cooked tripe simmered in stock with onion, salt, pepper, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Tripe, Stewed

Ingredients

Directions

Prepare the tripe

  1. Remove any fat from the cooked tripe and pour hot water over it, then let it cool and pour off the water.

  2. Cut the tripe into pieces and add to a pot with the stock.

  3. Bring to a boil.

Stew

  1. Stir in the chopped onion, salt, and pepper.

  2. Add a thickening of flour and butter or flour only.

  3. If desired, add a small amount of boiled rice or other grain.

  4. If using uncooked tripe, double the stock amount and cook the tripe in it until tender after boiling it in salted water.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Cooked tripe
Forms the main body of the dish and becomes tender with slow stewing.
Chicken or rabbit stock
Provides the cooking liquid and moisture that gives the stew its body.
Flour
Thickens the stock into a smooth, lightly bodied sauce.
Butter
Adds richness and helps the flour thicken the liquid smoothly.

The step that matters

Adding the flour and butter thickening. Flour added directly to hot liquid clumps, so it should be blended with butter into a smooth paste first. Whisking it in gradually lets starch granules swell evenly and thicken the stew without lumps.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Leekfits about as well
  4. Onionthe original

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