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Stewed Tripe

A stew of double tripe cooked with milk, water, onions, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into pieces slightly less than ¼ pound each.

Cook

  1. In a clean stew-pan, combine the tripe, milk, water, salt, pepper, and onions.

  2. Bring to a boil, then reduce heat and simmer until done, about 30 minutes.

Serve

  1. Serve in a deep dish or tureen with the milk and onions.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Double tripe
Provides the main body of the stew and its chewy, tender texture after simmering.
Milk
Adds richness and a mild sweetness to the cooking liquid, softening the flavor of the stew.
Onions
Release sweetness and aroma into the liquid as they simmer until soft.

The step that matters

Simmer until done. Tripe must simmer gently long enough to become tender. Boiling hard after the initial bring-to-a-boil can toughen the proteins and make the milk likely to scorch or curdle, so keep the heat low.

Swap the onion

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

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

Fit is the average pairing score against 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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