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Stewed Tripe

A stew of boiled tripe simmered with water, salt, pepper, butter, parsley, thickened with flour and cream, finished with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley 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 ↓

Stewed Tripe

Ingredients

Directions

Prepare

  1. Cut the boiled tripe into strips three inches long and one inch wide.

  2. Place the tripe in a stew pan and cover with water.

  3. Add coarse sea salt, black pepper, butter, and parsley to taste. Boil for a short time.

Thicken and serve

  1. Make a thickening with flour and cream.

  2. Before serving, stir in the vinegar.

  3. Serve very hot.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + creamtop 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. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

Boiled tripe
Forms the main body of the dish, giving it a tender, chewy texture when simmered.
Flour
Thickens the cooking liquid into a smooth, lightly bodied sauce.
Cream
Adds richness and moisture, softening the flavor and body of the sauce.
Vinegar
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Stir in the vinegar before serving. Acid is added at the end so its bright flavor stays sharp; prolonged boiling dulls it and can cause dairy in the sauce to curdle when acid is heated with cream.

Swap the parsley

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

  1. Tarragonfits better
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

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