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To Fricassee Tripe

A tripe stew flavored with white wine, ginger, mace, herbs, onion, parsley, lemon, anchovy, cream, and egg yolk or butter.

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 ↓

To Fricassee Tripe

Ingredients

Directions

  1. Combine tripe, white wine, white pepper, ginger, mace, sweet herbs, and onion in a stewpan.

  2. Stew for 15 minutes, then remove the herbs and onion.

  3. Add parsley, lemon juice, chopped anchovy, cream, and either egg yolk or butter.

  4. Garnish with lemon before serving.

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. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 after stewing.
White wine
Adds acidity and aroma that season the stewing liquid.
Cream
Adds richness and a smooth, silky texture to the sauce.
Egg yolk or butter
Enriches and thickens the sauce, giving it body and a glossy finish.
Anchovy
Adds savory depth to the sauce without a distinctly fishy flavor.

The step that matters

Adding the egg yolk or butter. Egg yolk thickens cream when heated gently; if the sauce boils after it goes in, the yolk can scramble and turn grainy. Keep the heat low and stir steadily.

Swap the white pepper

How well each one fits the dish's main ingredients (white wine, ginger, mace, onion, parsley, lemon, anchovy):

  1. Thymefits better
  2. Marjoramfits better
  3. Fennelfits better
  4. White pepperthe original

Fit is the average pairing score against white wine, ginger, mace, onion, parsley, lemon, anchovy. 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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