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To Stew Tripe

A stew of tripe cooked with cream, butter, flour, eggs, vinegar, and mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

To Stew Tripe

Ingredients

Directions

Simmer the tripe

  1. In a saucepan, combine tripe with enough milk and water to cover.

  2. Boil for 30 minutes.

Finish the stew

  1. Stir in the cream.

  2. Mix flour and butter, then add to the saucepan.

  3. Boil for an additional 5 minutes.

  4. Chop the hard-boiled eggs and stir them in.

  5. Add a little vinegar and mixed mustard for extra flavor.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 during the long simmer.
Cream
Adds richness and a smooth, mellow mouthfeel to the liquid.
Flour
Thickens the liquid as its starch swells when heated.
Butter
Adds fat and richness, and combines with the flour to help thicken the stew.
Hard-boiled eggs
Add body and a soft, rich texture as they are chopped into the stew.

The step that matters

Add the flour and butter, then boil for 5 minutes. Flour thickens only when its starch is heated in liquid. Boiling for the full 5 minutes lets the starch swell and gives an even texture, while adding it without mixing first can leave lumps.

“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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