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Stewed Tripe

A stew of tripe cooked with onions, vinegar, beef broth, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Tripe

Ingredients

Directions

Fry the base

  1. Fry the sliced onions in lard until golden.

  2. Add the tripe and cook for a few minutes.

Stew

  1. Stir in the vinegar, beef broth, salt, pepper, and flour.

  2. Let the mixture stew for about 15 minutes.

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. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

What each ingredient does

Tripe
Forms the main body of the stew and becomes tender with long, moist cooking.
Onions
Sweeten and add savory depth as they brown in the fat.
Lard
Fat for frying that carries flavor and helps brown the onions.
Vinegar
Adds acidity that brightens the rich broth and balances the fat.
Beef broth
Provides the cooking liquid and savory body for the stew.
Flour
Starch that thickens the broth into a smoother, heavier sauce.

The step that matters

Stir the flour into the liquid evenly. Flour dropped into hot liquid without being dispersed forms lumps. Starch granules need to be spread through the broth so they swell evenly and thicken it smoothly.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Mustardfits about as well
  4. Onionthe original

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