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Tripe

Tripe cooked with bacon, mushrooms, and a stock-based sauce.

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

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

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

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

  4. 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 with salt and pepper 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, becoming tender after its initial boiling.
Bacon
Its rendered fat browns the floured tripe and adds savory richness to the sauce.
Flour
Coats the tripe for browning and thickens the pan fat into a sauce.
Mushrooms
Add earthy flavor and body to the sauce as they cook in the stock.
Vinegar
Adds a touch of acidity that brightens the rich, fatty sauce.

The step that matters

Browning the floured tripe in bacon fat. Flour coating and hot fat create browning through the Maillard reaction, which builds flavor on the surface. If the fat is not hot enough, the tripe steams rather than browns and the flour can turn pasty.

“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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