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Fricassee of Tripe

A stew of tripe cooked with onions, parsley, milk, and water, thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fricassee of Tripe

Ingredients

Directions

Prepare

  1. Wash and dry the tripe, then cut it into pieces about 2½ inches square.

Cook the tripe

  1. Place the tripe in a stewpan and cover with equal parts of milk and water.

  2. Add a little salt and pepper.

  3. Bring the mixture to a boil.

  4. Add the onions and parsley.

  5. Simmer gently.

Thicken and serve

  1. Knead the butter and flour together until smooth.

  2. After cooking for 1 hour, add the mixture in small pieces to the stewpan.

  3. Stir until the flour is smoothly mixed with the milk.

  4. Continue cooking for about 30 minutes longer.

  5. Season to taste.

  6. Serve.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 fricassee, becoming tender through long gentle simmering.
Butter and flour
Kneaded together and stirred in to thicken the milk and water liquid into a smooth sauce.
Milk
Adds richness and body to the cooking liquid, contributing to the creamy sauce.
Spanish onions
Soften during simmering and add sweetness and savour to the sauce.

The step that matters

Adding the butter and flour mixture. Flour added in small pieces and stirred well disperses without lumps; dropped in whole or left unstirred it clumps and thickens unevenly.

Swap the onion

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

  1. Potatofits better
  2. Shallotfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against parsley, butter, flour, pepper, milk. 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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