Skip to main content
Main

Teipe, Fricasseed, White, with Onions

A white sauce tripe fricassee with onions, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Teipe, Fricasseed, White, with Onions

Ingredients

Directions

Prepare

  1. Cut the tripe into pieces 3 inches long and 2 inches wide, wash in cold water and dry with a cloth.

Make the fricassee

  1. Place the tripe in a bright stewpan with the milk and simmer gently for 2 hours, stirring frequently.

  2. Peel the onions and add them to the tripe. Simmer for another 30 minutes.

  3. Remove the onions, chop them finely, and season with salt, sugar, mustard flour, white pepper, and grated nutmeg.

  4. Stir the chopped onions and baked flour into the milk. Simmer for an additional 15 minutes.

  5. Add the cream or butter, stirring quickly into the sauce. Serve hot.

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. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 during long, gentle simmering.
Milk
Forms the liquid base of the sauce and cooks the tripe gently.
Onions
Soften during simmering and add sweetness and body to the sauce.
Baked flour
Thickens the milk into a smooth sauce.
Cream or butter
Adds richness, fat and a silky texture to the finished sauce.

The step that matters

Stirring the cream or butter into the sauce. Adding fat off the heat or too vigorously can cause it to separate or turn greasy. Stirring quickly distributes it evenly so the sauce stays smooth and glossy.

Swap the white pepper

How well each one fits the dish's main ingredients (milk, onion, sugar, flour, mustard, nutmeg, cream):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against milk, onion, sugar, flour, mustard, nutmeg, cream. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes