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Tripe

Tripe cooked with bacon, mushrooms, stock, and vinegar, then served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into 1-inch square pieces.

  2. Fry the bacon until the fat is rendered, then set the bacon aside.

Cook the tripe

  1. Season the tripe with salt and pepper, coat with flour, and brown in the hot bacon fat.

  2. Remove the tripe and place it on a hot dish.

Make the sauce and serve

  1. Add 1 teaspoon of flour to the fat, then stir in ½ cup of stock or water and the chopped mushrooms.

  2. Stir until it boils, then add 1 teaspoon of vinegar and season to taste.

  3. Pour the sauce over the tripe 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. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + vinegartop 18% of all pairs
    Smell alikemoderate
    Cooked together2,070 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  4. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 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 main body of the dish and becomes tender with long cooking, while its flour coating browns.
Bacon
Its rendered fat provides the cooking medium that browns the tripe and adds savoury flavour.
Flour
Coats the tripe for browning and, cooked in the fat, thickens the sauce.
Mushrooms
Add earthy flavour and body to the sauce.
Vinegar
Adds a touch of acidity that brightens the sauce's rich flavour.

The step that matters

Stir the sauce until it boils. Flour must be cooked in the fat and brought to a boil in the stock to thicken fully and lose its raw starchy taste. Stopping early leaves a thin, pasty sauce.

“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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