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Tripe Stewed

A stew of boiled tripe, onions, and flour thickened with milk, seasoned with pepper and salt.

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

Cook the tripe

  1. Boil the tripe until tender, then pour off the water.

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

  3. Parboil the onions.

  4. Chop the onions.

  5. Add the onions to the tripe and milk.

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

  7. Add the flour mixture to the saucepan.

  8. Boil for 15 minutes.

Brown the onions and finish

  1. Heat the dripping in a stew pan.

  2. Fry the sliced onions until brown.

  3. Sprinkle the tablespoon of flour.

  4. Stir until mixed and slightly browned.

  5. Add the water, pepper, salt, and prepared tripe.

  6. 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
Main protein that becomes tender through long boiling and stewing.
Onions
Add sweetness and flavour as they soften and brown in the dripping.
Flour
Thickens the stew and helps it brown slightly when stirred into the fat.
Dripping
Fat for frying the onions and browning the flour, adding richness and flavour.

The step that matters

Browning the flour in the dripping. Flour stirred into hot fat must be cooked until mixed and lightly browned. This removes its raw taste and lets it thicken the stew evenly 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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