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To Fricassee Tripe

A slow‑cooked tripe fricassee with milk, cream, butter, and spices, served over boiled rice.

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

Make the stew

  1. Combine tripe, milk, water, onion, and parsley in a stewpan.

  2. Cover and simmer gently for 1 hour.

Finish and serve

  1. Add cream, butter mixed with flour, lemon peel, salt, white pepper, and nutmeg to the stew.

  2. Simmer for another hour.

  3. Strain the sauce over the tripe.

  4. Serve with boiled rice around.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  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 dish, becoming tender during long gentle simmering.
Butter
Enriches the sauce and carries flavour through the stew.
Flour
Thickens the milk-based sauce so it clings to the tripe.
Milk
Forms the creamy base of the sauce and mellows the tripe's strong flavour.
Cream
Adds richness and a smoother, silkier texture to the finished sauce.

The step that matters

Adding the butter and flour to the stew. Flour mixed into butter thickens the sauce only if it is well incorporated and simmered; added in lumps it leaves raw floury taste and uneven thickness. Keep the heat gentle so the milk does not scorch or boil over while the sauce thickens.

Swap the white pepper

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

  1. Thymefits better
  2. Nutmegfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against milk, onion, parsley, cream, butter, flour, 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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