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To Fricassee Tripe

A tripe dish simmered in wine, spices, and finished with cream and egg 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

Prepare and stew

  1. Cut the tripe into small pieces.

  2. Place the tripe in a stewpan and cover with white wine.

  3. Add white pepper, shredded ginger, mace, sweet herbs, and onion.

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

Finish and serve

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

  2. 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 and becomes tender through slow stewing.
Cream
Adds richness and a smooth, velvety texture to the sauce.
Egg yolk
Thickens the cream-based sauce and adds richness when used instead of butter.
White wine
Adds acidity and aromatic depth to the stewing liquid.
Anchovy
Contributes savoury depth that rounds out the sauce without tasting strongly fishy.

The step that matters

Adding the egg yolk or butter with the cream. Egg yolk thickens cream when heated gently; if the mixture gets too hot it can scramble and curdle. Keep the heat low and stir steadily so the sauce stays smooth.

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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