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Tripe Millanaise

A stew of shredded tripe cooked with carrot, onion, celery, bacon, broth, and Espagnole sauce, served hot with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tripe Millanaise

Ingredients

Directions

Make the base

  1. Fry the carrot, onion, and celery in butter until browned.

  2. Moisten with ½ pint of broth and add the bouquet garni.

  3. Simmer for 30 minutes.

  4. Strain the mixture.

  5. Discard the bouquet garni.

  6. Return the sauce to the pan.

Cook the tripe

  1. Add the shredded tripe and diced bacon.

  2. Season with salt and pepper.

  3. Moisten with 1 pint of broth.

  4. Simmer for 30 minutes, stirring occasionally.

  5. Stir in a ladleful of Espagnole sauce.

  6. Bring to a boil.

Serve

  1. Serve hot with grated cheese on the side.

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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

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

  5. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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, becoming tender through long simmering in the broth.
Butter
Browns the vegetables, building savoury flavour in the base.
Carrot, onion, and celery
Provide sweetness and aromatic flavour as they brown and soften into the sauce base.
Espagnole sauce
Adds body and rich, savoury flavour to the finished dish.
Streaky bacon
Adds smoky, salty fat that flavours the simmering broth.

The step that matters

Simmering the tripe. Tripe is tough and needs a long, gentle simmer to become tender. Boiling hard can toughen the proteins and make the texture rubbery, so keep it at a gentle simmer.

Swap the onion

How well each one fits the dish's main ingredients (butter, carrot, celery, sage, thyme, sauce, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against butter, carrot, celery, sage, thyme, sauce, 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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