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Tripe Millanaise

Tripe Millanai is a stew of shredded tripe, bacon, and vegetables simmered in broth and Espagnole sauce.

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 vegetable base

  1. Melt the butter in a stewpan.

  2. Fry the carrot, onion, and celery until browned.

  3. Moisten the mixture with ½ pint of broth.

  4. Add the bouquet garni.

  5. Simmer for 30 minutes.

  6. Strain the mixture through a sieve.

  7. Discard the bouquet garni.

  8. Return the sauce to the pan.

Finish and serve

  1. Add the shredded tripe and diced bacon.

  2. Season with salt and pepper.

  3. Moisten the sauce 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.

  7. 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 and becomes tender during long simmering.
Butter
Fat that softens and browns the vegetables, building flavour at the start.
Onion
Browns and sweetens as it fries, adding savoury depth to the sauce.
Bacon
Renders fat and adds smoky, salty savour to the simmering liquid.
Espagnole sauce
Adds a rich, thickened brown sauce base that deepens colour and body.

The step that matters

Frying the carrot, onion, and celery until browned. Browning develops deep flavour through the Maillard reaction. Pale vegetables give a flat, sweet-only taste, so they need real colour before any liquid goes in.

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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