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Tripe Stew

Tripe simmered for five to six hours, finished with a roux-based sauce of tomatoes, onion, salt, paprika, and garnished with parsley and peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tripe Stew

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe well and cut it into strips.

  2. Place the tripe in a small kettle and barely cover it with cold water.

  3. Heat slowly.

  4. Once boiling, transfer the tripe to a larger kettle.

  5. Cook for five to six hours.

  6. When the tripe is done, place it on a hot dish.

Make the sauce

  1. In a separate pan, melt the butter. Mix in the flour to create a roux.

  2. Add 1 cup of the cooking liquid, tomatoes, onion, salt, and paprika to the roux. Stir well.

  3. Strain the sauce over the hot tripe.

  4. Garnish with minced parsley and cooked peppers.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe
Forms the body of the stew and becomes tender through long, slow cooking.
Flour
Thickens the butter and cooking liquid into a smooth sauce as a roux.
Butter
Carries the flour for the roux and adds richness to the sauce.
Tomatoes
Add acidity and body to the sauce.

The step that matters

Cooking the tripe for five to six hours. Tripe is tough connective tissue, and it needs long, slow cooking at a gentle heat to break down and become tender. Cooking it too hard or too briefly leaves it chewy.

Swap the tomato

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

  1. Chivefits better
  2. Shallotfits better
  3. Okrafits better
  4. Tomatothe original

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