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Tripe, Fricasseed

Tripe Fricasseed is a stew of tripe simmered with milk, water, onions, parsley, butter, flour, cream, lemon rind, pepper, salt, nutmeg, served over boiled rice.

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 ↓

Tripe, Fricasseed

Ingredients

Directions

Prepare and simmer

  1. Cut the tripe into pieces 3 inches long and 2 inches wide. Wash in cold water and dry with a cloth.

  2. Place the tripe in a stewpan and cover with equal parts milk and water. Add the onions and parsley, then simmer gently for 1 hour.

Make the sauce

  1. Rub the butter with the flour until smooth, moisten with cream, and stir into the sauce.

  2. Add the lemon rind, pepper, salt, and grated nutmeg.

  3. Simmer for another hour.

Serve

  1. Transfer the tripe to a serving dish.

  2. Stir fresh butter into the sauce until melted, then pour over the tripe.

  3. Serve with boiled rice.

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, becoming tender through long gentle simmering.
Milk
Adds richness and a creamy body to the cooking liquid.
Flour
Thickens the sauce as its starch swells in the hot liquid.
Cream
Adds richness and a smooth, silky texture to the sauce.
Butter
Adds fat for richness and a glossy finish to the sauce.
Onions
Soften during simmering, adding sweetness and aroma to the liquid.

The step that matters

Rub the butter with the flour until smooth. Blending the flour fully into the butter before adding liquid keeps it from clumping, so the sauce thickens evenly instead of becoming lumpy.

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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