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Fricassee of Tripe

A white tripe fricassee made with consomme, egg yolks, cream, salt, cayenne pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley 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 the tripe

  1. Cut the tripe into small strips.

  2. Boil the tripe in a little consomme until the liquid is nearly reduced.

Finish and serve

  1. In a bowl, mix the egg yolks and cream, then add salt, Cayenne pepper, and chopped parsley.

  2. Add the mixture to the tripe and simmer over low heat for five minutes.

  3. Serve immediately.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + parsleytop 29% of all pairs
    Smell alikelow
    Cooked together6,392 recipes

    Shared aroma: octanal (fat, soap).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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, giving it a tender, chewy texture.
Consomme
Cooks the tripe and adds savoury flavour as its liquid reduces.
Egg yolks
Thicken the cream and bind the mixture into a smooth, rich sauce.
Cream
Adds fat and richness, softening the sauce when combined with the yolks.

The step that matters

Adding the egg yolk and cream mixture. Egg yolks thicken when heated gently but can curdle or scramble if the heat is too high. Simmering over low heat keeps the sauce smooth and creamy.

Swap the parsley

How well each one fits the dish's main ingredients (egg, cream, pepper):

  1. Nutmegfits better
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Celeryfits less well

Fit is the average pairing score against egg, cream, pepper. 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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