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Tripe Stewed

Tripe Stewed is a dish of cooked tripe simmered with butter, flour, onion, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe Stewed

Ingredients

Directions

Make the base

  1. In a skillet, melt the butter over medium heat.

  2. Add the chopped onion and flour, frying until brown.

Add the liquid

  1. Pour in the reserved cooking water and fluid beef, stirring until boiling.

  2. Season with pepper and salt, then add the tripe.

Finish

  1. Cook for 10 minutes and serve.

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 + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 stew and gives it a tender, chewy texture.
Butter
Adds fat for richness and carries flavour through the base.
Flour
Thickens the sauce once it is cooked in the butter and combined with liquid.
Onion
Adds aroma and gentle sweetness as it fries and browns.
Reserved tripe cooking water
Provides the liquid that forms the body of the sauce and adds moisture.
Fluid beef
Adds savoury, meaty depth to the sauce.

The step that matters

Frying the onion and flour until brown. Cooking flour in fat until browned removes its raw taste and gives the sauce a nutty colour and flavour. Underdone flour leaves a pasty taste, while overbrowned flour turns bitter and can burn, so watch the colour closely.

Swap the onion

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

  1. Potatofits about as well
  2. Chivefits about as well
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, flour, pepper, beef. 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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