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Tripe Stew

Tripe stew made with tripe, butter, flour, cooking liquid, tomatoes, onion, salt, paprika, parsley, and peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Heat slowly.

  3. Once boiling, transfer the tripe to a larger kettle and cook for 5 to 6 hours.

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

Make the sauce and serve

  1. In a separate pan, melt the butter and mix in the flour to form a roux.

  2. Add 1 cup of the cooking liquid, tomatoes, onion, salt, and paprika to the roux and stir until combined.

  3. Strain the sauce over the hot tripe.

  4. Garnish with minced parsley and 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
Provides the main body of the stew and becomes tender through long, slow cooking.
Butter
Melted with flour to form the roux, adding richness and flavor to the sauce.
Flour
Thickens the sauce when cooked with melted butter into a roux.
Tomatoes
Add acidity and body to the sauce.

The step that matters

Making the roux. Flour must be cooked briefly in melted butter so its starch swells and thickens the liquid smoothly; adding liquid too early or without stirring can leave lumps.

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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