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Curry of Tripe

A curry made with boiled tripe and rice, flavored with onions, butter, curry powder, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Curry of Tripe

Ingredients

Directions

Prepare the tripe

  1. Place the tripe in cold water with salt and parboil for 15 minutes.

  2. Drain the water, add fresh cold water, and boil for another 15 minutes.

  3. Drain the tripe in a colander.

Cook the rice

  1. Boil the rice in water until tender.

Make the curry

  1. In a saucepan, brown the sliced onions in butter or drippings.

  2. Add the drained tripe and enough hot water to cover it; season with salt and pepper.

  3. Cook until the rice is done, then stir in the curry powder.

  4. If the tripe is not pickled, add vinegar before serving.

Serve

  1. Serve the tripe with rice around it.

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

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

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

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 simmering.
Onions
Browning them in fat adds sweetness and a savoury base to the curry.
Butter or drippings
Fat that carries the curry flavour and helps the onions brown.
Curry powder
Supplies the spice aroma that defines the dish.
Rice
Absorbs the curry liquid and serves as a neutral starch to balance the spice.
Vinegar
Adds a sharp acidity that brightens the rich tripe, if the tripe is not pickled.

The step that matters

Parboiling the tripe twice. Changing the water and boiling again removes impurities and strong odours from the tripe. Skipping this leaves the finished curry tasting harsh or gamey.

Swap the onion

How well each one fits the dish's main ingredients (rice, butter, pepper, vinegar):

  1. Capsicumfits better
  2. Cucumberfits about as well
  3. Mustardfits about as well
  4. Onionthe original

Fit is the average pairing score against rice, butter, pepper, vinegar. 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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