Skip to main content
Main

Tripe, Stewed

A stew of cooked tripe simmered with stock, onion, and seasonings, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Chicken and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 17,814 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Tripe, Stewed

Ingredients

Directions

Prepare the tripe

  1. Remove any fat from the cooked tripe and pour a little hot water over it, then drain when cool.

  2. Cut the tripe into pieces and add to a pot with the stock.

Stew and thicken

  1. Bring to a boil, then add the chopped onion, salt, and pepper.

  2. Thicken with flour and butter, or use just flour.

  3. If using uncooked tripe, double the stock and cook until tender after boiling in salted water.

  4. Drain off the water before serving.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Flour and butter 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 dish and becomes tender through slow simmering.
Flour
Thickens the stock into a smooth sauce as it heats.
Butter
Adds richness and a smooth mouthfeel to the thickened sauce.
Chicken or rabbit stock
Provides the liquid base that cooks the tripe and carries the flavour.

The step that matters

Thicken with flour and butter. Flour must be cooked in the hot liquid for a while, or it stays floury and tastes raw. Adding it to a boiling liquid without whisking can make lumps, so stir it in smoothly.

Swap the onion

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

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

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

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes