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Tripe, Fricasseed, White, with Onions

A white fricassee of tripe simmered with onions, milk, and seasonings.

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

Tripe, Fricasseed, White, with Onions

Ingredients

Directions

Prepare the tripe

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

  2. Wash the tripe in cold water, then dry it with a cloth.

Simmer and season

  1. Place the tripe in a bright stewpan with 1½ cups of new milk.

  2. Simmer gently for 2 hours, stirring frequently to prevent burning.

  3. Peel the onions and add them to the stewpan.

  4. Simmer for an additional 30 minutes.

  5. Remove the onions from the stewpan and chop them finely.

  6. Season the onions with salt, sugar, mustard, white pepper, and grated nutmeg.

Finish and serve

  1. Stir the chopped onions and baked flour into the milk.

  2. Simmer for another 15 minutes.

  3. Quickly stir in the thick cream or fresh butter.

  4. 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
Provides the main body of the fricassee, becoming tender through long gentle simmering in milk.
New milk
Forms the cooking liquid that softens the tripe and becomes the base of the sauce.
Onions
Add sweetness and flavour to the milk as they cook and break down when chopped.
Baked flour
Thickens the milk into a smooth sauce that coats the tripe and onions.
Thick cream or fresh butter
Stirred in at the end to enrich the sauce with fat and a silky texture.

The step that matters

Stirring in the cream or butter. Adding dairy fat to a hot, thickened sauce and stirring quickly keeps it smooth and prevents it from separating or curdling under prolonged heat.

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.

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