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Fricasseed Tripe

A stew of tripe simmered with milk, water, onions, parsley, and a butter‑flour sauce, finished with lemon rind and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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

  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. In a bowl, rub the butter with the flour until smooth.

  4. Moisten the mixture with the cream and stir it into the sauce.

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

Finish and serve

  1. Transfer the tripe to a hot dish.

  2. Remove the sauce from the heat, stir in a lump of butter until dissolved, and 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 through long, gentle simmering.
Flour
Thickens the butter and cream into a smooth sauce that clings to the tripe.
Milk
Gently simmers with the tripe, giving the sauce a mild, creamy body.
Cream
Enriches the sauce, adding richness and a silky texture.
Butter
Adds fat and flavour to the roux and, at the end, a glossy finish to the sauce.

The step that matters

Adding the flour and butter mixture to the sauce. If the butter and flour are not rubbed smooth before adding the liquid, lumps form. Stirring the cream in gradually and keeping the sauce off a hard boil helps it thicken evenly and stay smooth.

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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