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Double Tripe En Fricassee

A French stew of tripe cooked with onions, garlic, cloves, and a butter‑flour sauce, finished with eggs, cream, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Double Tripe En Fricassee

Ingredients

Directions

Prepare the tripe

  1. Scrape and wash the tripe in several changes of boiling hot water.

  2. Place the tripe in cold water.

Stew the tripe

  1. Stew the tripe with onions, salt, garlic, and cloves for 5 to 6 hours.

Make the sauce and finish

  1. Melt butter in a stewpan and add flour to the melted butter.

  2. Cut the cooked tripe into pieces and add the tripe pieces to the pan with stock.

  3. Cook for 15 minutes.

  4. Mix the eggs with cream and lemon juice, then stir the mixture into the sauce without boiling.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Garlic + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

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

  4. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 through long, slow stewing.
Butter
Enriches the sauce with fat and flavour.
Flour
Thickens the butter and stock into a sauce.
Eggs
Enrich and thicken the sauce when stirred in gently.
Cream
Adds richness and smooth texture to the sauce.
Lemon juice
Adds acidity that brightens the rich sauce.

The step that matters

Stir the egg mixture in without boiling. Egg proteins set and curdle when overheated, so the sauce can turn grainy. Adding the egg and cream mixture off the boil, and stirring steadily, keeps the sauce smooth and thick.

Swap the clove

How well each one fits the dish's main ingredients (onion, garlic, butter, flour, egg, cream, lemon):

  1. Parsleyfits better
  2. Capersfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against onion, garlic, butter, flour, egg, cream, lemon. 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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