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Stewed Tripe

A stew of 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 for about 30 minutes until done.

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
Main ingredient; long gentle simmering makes its tough texture tender.
Milk
Adds richness and a creamy, mellow flavour to the cooking liquid.
Onions
Soften during cooking, adding sweetness and aroma to the liquid.

The step that matters

Simmer gently after the boil. Once the liquid boils, reducing the heat to a gentle simmer keeps the tripe tender. A hard, rolling boil toughens the proteins and can make the tripe rubbery, and it can also scorch or curdle the milk.

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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