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Fricasseed Tripe

A stew of tripe simmered with milk, water, onions, parsley, and seasoned with lemon rind, pepper, salt, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fricasseed Tripe

Ingredients

Directions

Prepare the tripe

  1. Cut the tripe into pieces about 3 inches long and 2 inches wide.

  2. Wash the tripe in cold water and dry it with a cloth.

Simmer and thicken

  1. Place the tripe in a stewpan and cover with equal parts milk and water.

  2. Add the onions and parsley, then simmer gently for 1 hour.

  3. Rub the butter smoothly with the flour, then moisten with the cream and stir into the sauce.

  4. Add the lemon rind, pepper, salt, and nutmeg, then simmer for another hour.

Serve

  1. Transfer the tripe to a hot dish.

  2. Stir a lump of butter into the sauce until dissolved, then pour it over the tripe.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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 dish and becomes tender during the long, gentle simmer.
Flour
Thickens the sauce when rubbed with butter and stirred into the liquid.
Butter
Adds richness and a smooth, glossy finish to the sauce.
Milk
Forms the creamy base of the sauce along with the water.
Cream
Adds richness and body to the sauce.

The step that matters

Rubbing the butter with the flour before adding the cream. Blending butter and flour first coats the starch grains with fat so they disperse evenly. Adding them directly to liquid can form lumps that are hard to smooth out.

Swap the onion

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

  1. Shallotfits better
  2. Potatofits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against milk, parsley, butter, flour, cream, lemon, 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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