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Stewed Tripe

A stew of sliced tripe cooked in white gravy with vinegar, lemon, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Cut the white part of the tripe into thin slices.

Make the stew

  1. In a stewpan, combine the tripe, white gravy, vinegar, lemon juice, and grated lemon peel.

  2. Add the beaten egg yolk, cream, parsley, and chives.

  3. Cook over low heat, shaking gently until the gravy thickens to the consistency of cream, but do not let it boil.

Serve

  1. Serve with sips and garnish with sliced lemon if desired.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + chivetop 10% of all pairs
    Smell alikestrong
    Cooked together1,122 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Vinegar + chivetop 17% of all pairs
    Smell alikemoderate
    Cooked together1,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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, becoming tender as it cooks in the gravy.
White gravy
Provides the liquid base that the other ingredients thicken and flavour.
Egg yolk
Thickens the gravy as it gently heats, giving it a creamy texture.
Cream
Adds richness and fat, smoothing the texture of the finished sauce.
Vinegar
Adds acidity that sharpens the flavour and balances the richness of the cream and yolk.
Lemon juice
Adds bright acidity and aroma that brightens the sauce.

The step that matters

Cook over low heat without boiling. Egg yolk thickens by gentle heating; if the gravy boils, the yolk can scramble and curdle, leaving a grainy sauce instead of a smooth one.

Swap the chive

How well each one fits the dish's main ingredients (vinegar, lemon, egg, cream, parsley):

  1. Shallotfits better
  2. Spinachfits about as well
  3. Horseradishfits about as well
  4. Chivethe original

Fit is the average pairing score against vinegar, lemon, egg, cream, parsley. 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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