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Tripe Stewed

A stew of tripe cooked with onions, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper 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 ↓

Tripe Stewed

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe for a sufficient time to make it tender, then pour off the water.

  2. Replace the water with milk and bring it to a boil.

  3. Parboil and chop the onions, then add them to the tripe and milk.

Thicken and serve

  1. In a small bowl, mix the flour, pepper, and salt with a little cold milk until smooth.

  2. Add the flour mixture to the saucepan and boil for 15 minutes.

  3. Serve hot.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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 stew and becomes tender through long boiling.
Flour
Thickens the milky liquid into a smooth, lightly bodied stew.
Onions
Add sweetness and aroma as they soften into the milk.
Milk (in the method)
Forms the creamy cooking liquid that gives the stew its body and mild sweetness.

The step that matters

Mixing the flour with cold milk before adding it. Flour added directly to hot liquid clumps, because its starch surface hydrates unevenly. Blending it smooth in cold milk first lets it disperse evenly, so the stew thickens without lumps.

Swap the onion

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

  1. Arrowrootfits better
  2. Okrafits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against flour, 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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