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Curried Tripe

A stew of boiled tripe simmered with onion, curry powder, and a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curried Tripe

Ingredients

Directions

Prepare the tripe

  1. Blanch the tripe by boiling it in cold water, then remove it immediately.

  2. Cut the tripe into small pieces.

  3. Place the tripe pieces in a saucepan and cover with cold water.

  4. Peel the onion and cut it partially through, then add it to the saucepan.

Simmer

  1. Bring the saucepan to a boil, then reduce to a simmer for 2.5 hours.

  2. Check the tripe with a fork; it should be very tender.

  3. Remove the tripe from the saucepan and place it on a dish.

Make the curry sauce

  1. In a small saucepan, combine the flour, curry powder, and dripping, mixing well with a wooden spoon.

  2. Add enough cold water to form a stiff paste.

  3. Pour in ½ pint of the tripe cooking liquid and stir until it boils and thickens, avoiding lumps.

  4. Stir in the brown sugar and salt to taste, then set aside to cool.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, 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 and becomes tender through long, gentle simmering.
Flour
Thickens the curry sauce as it heats with the cooking liquid.
Dripping
Adds fat that carries the curry flavour and helps form a smooth sauce base.
Curry powder
Provides the spiced aroma and flavour that define the sauce.
Brown sugar
Adds a little sweetness to balance the spices.

The step that matters

Adding the liquid to the flour paste. Flour lumps form if liquid is added too quickly or the paste is not smooth first. Making a stiff paste with cold water, then gradually adding hot liquid while stirring, lets starch granules disperse evenly so the sauce thickens smoothly as it boils.

Swap the onion

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

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against rice, flour, sugar. 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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