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Baked Tripe with Potatoes

A baked tripe dish topped with mashed potatoes, simmered in stock and thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Tripe with Potatoes

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Braise the tripe

  1. In a stew pot, combine tripe, onions, pepper, salt, and enough stock or water to cover.

  2. Cook in a slow oven at 300°F (150°C) for 3 hours, adding more liquid if necessary.

  3. Once tender, strain the gravy and remove any fat, then thicken it with flour until creamy.

Assemble and bake

  1. Place the gravy and tripe in a pie dish and top with mashed potatoes.

  2. Bake for 10 minutes or until the potatoes are hot throughout and browned on top.

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 + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

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

  4. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 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
Provides the main body of the dish, becoming tender through long, slow, moist cooking.
Onions
Soften during cooking and add sweetness and depth to the gravy.
Flour
Thickens the strained gravy so it becomes creamy and coats the tripe.
Mashed potatoes
Form the topping that browns in the oven while staying soft underneath.

The step that matters

Cook the tripe until fully tender. Tripe is tough connective tissue, and it only becomes tender after long, gentle cooking that slowly breaks down collagen. Rushing this step leaves it chewy, so it should be checked before the gravy is thickened and the dish is assembled.

Swap the onion

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

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

Fit is the average pairing score against pepper, flour, potato. 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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