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To Fricassee Tripe

A tripe fricassee made with veal gravy, butter, flour, cream, wine, lemon, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

To Fricassee Tripe

Ingredients

Directions

Prepare and stew

  1. Cut the tripe into pieces about 3 inches long and 2 inches wide.

  2. Stew the tripe in veal gravy until tender.

  3. Season with white pepper and coarse sea salt.

Make the sauce

  1. Thicken with butter and flour.

  2. Add cream, white wine, and lemon juice.

Finish

  1. Mix in the egg yolks with some boiling sauce.

  2. Combine everything and heat until thickened.

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

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

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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
Provides the chewy, tender-when-stewed meat that forms the body of the dish.
Veal gravy
Supplies the savory, meaty liquid in which the tripe becomes tender.
Flour
Thickens the butter into a roux that gives the sauce body.
Cream
Adds richness and a smooth, silky texture to the sauce.
Egg yolks
Enrich and further thicken the sauce as it heats.
White wine
Adds acidity and a bright aroma that balances the rich sauce.

The step that matters

Mix in the egg yolks with some boiling sauce. Adding the yolks with some hot sauce first warms them gradually. Added straight into a boiling sauce, they can scramble, leaving the sauce grainy instead of smoothly thickened.

Swap the white pepper

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

  1. Tarragonfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against veal, butter, flour, cream, white wine, lemon, egg. 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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