Skip to main content
Main

Tripe Stewed

A stew of tripe cooked with onions, flour, pepper, salt and water.

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

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

  1. If you prefer brown tripe, heat the dripping in a stew pan until hot.

  2. Slice the onions and fry them in the hot dripping until browned.

  3. Sprinkle in the flour and stir until well mixed and slightly browned.

Stew

  1. Add ¾ pint of water, along with pepper and salt, and the prepared tripe pieces.

  2. Stew gently for 30 minutes.

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. Onion + flourtop 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 body of the stew and becomes tender during gentle simmering.
Onions
Browning them in the fat adds sweetness and savory depth to the stew.
Flour
Browned with the fat and onions, it thickens the liquid and adds body.

The step that matters

Browning the flour. Stirring the flour until slightly browned cooks out its raw taste and builds color and flavor, while stirring keeps it from clumping before the water is added.

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.

You might also like

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