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Beef Tripe, to Fricassee

A stew of tripe simmered in milk, water, and cream with parsley, onion, lemon peel, butter, flour, and seasonings, served over rice.

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 ↓

Beef Tripe, to Fricassee

Ingredients

Directions

Make the fricassee

  1. In a pot, gently stew the tripe in milk and water with parsley and onion for one hour.

  2. Add the lemon peel, butter rubbed into flour, and cream.

  3. Season with nutmeg, salt, and pepper, then simmer for another hour.

Serve

  1. Serve the tripe with the sauce over it and rice around the dish.

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 + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  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 long, gentle stewing.
Flour
Thickens the sauce when rubbed with butter and cooked in the liquid.
Butter
Adds richness and, blended with flour, helps thicken the sauce smoothly.
Cream
Adds richness and a smooth, silky texture to the sauce.
Milk
Provides the liquid for stewing and gives the sauce a mild, creamy body.

The step that matters

Adding the butter and flour. Rubbing butter into flour before adding it lets the starch disperse evenly; added as lumps, flour can clump and leave the sauce grainy or unevenly thickened.

Swap the onion

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

  1. Arrowrootfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

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