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Stewed Tripe with Onions

A stew of tripe simmered with onions, butter, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stewed Tripe with Onions

Ingredients

Directions

Prepare the tripe

  1. Blanch the tripe by placing it in a saucepan, covering it with cold water, and bringing it to a boil.

  2. Strain away the water and cut the tripe into pieces about two inches square.

Simmer

  1. Return the tripe to the saucepan with finely chopped onions, just cover with hot water, and simmer for about one hour or until tender.

Make the sauce and serve

  1. Transfer the tripe and onions to a hot dish.

  2. In a bowl, mix the butter and flour with a wooden spoon.

  3. Gradually add the cooking water from the tripe, keeping it smooth.

  4. Stir in the milk and heat until it boils.

  5. Season to taste and pour over the tripe.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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 becomes tender through long, gentle simmering.
Butter
Enriches the sauce and carries flavour, adding richness to the finished dish.
Flour
Thickens the cooking liquid into a smooth sauce when mixed with butter.
Milk
Makes the sauce creamy and mild, softening the flavour of the stew.
Onions
Add sweetness and aroma as they soften into the simmering liquid.

The step that matters

Gradually add the cooking water to the butter and flour. Adding liquid slowly to a butter and flour paste lets the starch disperse evenly, preventing lumps and giving a smooth, thickened sauce.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

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