Skip to main content
Main

Stewed Tripe and Onions

A stew of tripe and onions cooked in butter, flour, and milk or water, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Tripe and Onions

Ingredients

Directions

Prepare

  1. Cut the tripe into pieces.

  2. Peel the onions and slice them into rings.

Make the sauce

  1. In a pan, melt the butter over medium heat.

  2. Stir in the flour and cook without browning.

  3. Add the milk or water and stir until boiling.

Simmer and serve

  1. Add the tripe, sliced onions, and season with salt and pepper.

  2. Allow to simmer for 20 minutes and 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Tripe
Forms the main body of the stew and becomes tender during simmering.
Onions
Add sweetness and aroma as they soften in the liquid.
Butter
Carries fat and flavor and starts the roux base.
Flour
Thickens the liquid into a smooth, body-rich sauce with butter.
Milk
Forms the creamy liquid that gives the stew its richness and body.

The step that matters

Cook the flour without browning. Flour cooked in butter must be stirred gently just until it loses its raw taste. Browning changes its color and flavor and weakens its thickening power, while stopping early leaves a pasty taste. Adding the liquid while the roux is still smooth prevents lumps.

Swap the onion

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

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

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

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes