Skip to main content
Main

Curried Tripe

A stew of boiled tripe seasoned with curry powder, flour, and Patna rice.

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

Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curried Tripe

Ingredients

Directions

Prepare the tripe

  1. Blanch the tripe by boiling it in cold water, then remove it immediately.

  2. Cut the tripe into small pieces.

  3. Place the tripe pieces in a saucepan and cover with cold water.

  4. Peel the onion and cut it partially through, then add it to the saucepan.

Simmer

  1. Bring the saucepan to a boil, then reduce to a simmer for 2.5 hours.

  2. Check the tripe for tenderness with a fork.

  3. Remove the saucepan from the heat and place it on a paper on the table.

  4. Use a fork to take the tripe pieces out and place them on a dish.

Make the curry sauce

  1. In a small saucepan, mix 1 oz flour, 2 teaspoons curry powder, and ½ oz drippings with a wooden spoon. Add enough cold water to make a stiff paste.

  2. Pour in ½ pint of the tripe cooking liquid.

  3. Heat the saucepan and stir until the mixture boils and thickens, avoiding lumps.

  4. Stir in ¼ teaspoon brown sugar and salt to taste.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Tripe
Is the main protein; long simmering turns its tough tissue tender.
Flour
Thickens the cooking liquid into a smooth sauce when heated with fat and liquid.
Curry powder
Provides the spiced, aromatic flavour that defines the dish.
Drippings
Fat that carries the curry flavours and helps form a smooth roux.

The step that matters

Make the paste smooth before adding liquid. Flour lumps form when dry starch meets hot liquid too fast. Working the flour, curry powder and fat into a stiff paste first lets starch grains separate and disperse evenly as the liquid is added.

Swap the onion

How well each one fits the dish's main ingredients (rice, flour, sugar):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against rice, flour, sugar. 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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes