Skip to main content
Main

Tripe Soup

Tripe soup made with tripe, milk, stock, onion, clove, butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Tripe Soup

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe, blanch, and drain it.

Cook the soup

  1. Cook the tripe in the milk and stock or water with the onion and clove for 1 hour or until tender.

  2. Mince the tripe finely and add it to the broth.

  3. Melt the butter, stir in the flour, and dilute with ½ cup of milk.

  4. Stir until it boils, then add to the soup.

  5. Boil for 10 more minutes, season slightly, and serve.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 body of the soup, becoming tender and chewy after long simmering.
Flour
Thickens the butter and milk mixture so the soup becomes smooth and lightly body-rich.
Butter
Carries the flour so it cooks out evenly, removing raw floury taste before thickening.
Milk
Adds creaminess and mild sweetness, and combines with the flour to give a smooth base.

The step that matters

Stir until it boils, then add to the soup.. Flour must be stirred while heating to boiling so starch granules swell and thicken evenly; adding it unevenly can leave lumps and a raw floury taste.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against milk, clove, butter, flour, 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes