Skip to main content
Main

Fricasseed Tripe

A stew of tripe cooked with butter, flour, water or milk, seasoned with pepper and salt, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Fricasseed Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into narrow strips.

  2. In a pot, combine the tripe with water or milk.

Cook

  1. Add the butter and flour, stirring to combine.

  2. Season with pepper and coarse sea salt.

  3. Simmer gently for 30 minutes.

Serve

  1. Serve hot, garnished with chopped parsley if desired.

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Tripe
Forms the main body of the dish and gives it its chewy, tender texture after simmering.
Butter
Adds richness and fat, carrying flavour and giving the sauce a smooth mouthfeel.
Flour
Thickens the liquid into a light sauce that coats the tripe.

The step that matters

Simmer gently for 30 minutes. A gentle simmer tenderises the tripe slowly, while a hard boil can toughen the meat and cause the thickened sauce to break or scorch on the bottom of the pot.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (milk, butter, flour, pepper):

  1. Cinnamonfits better
  2. Nutmegfits about as well
  3. Cardamomfits about as well
  4. Parsleythe original

Fit is the average pairing score against milk, butter, flour, 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes