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Fricasseed Tripe

A simmered tripe dish flavored with butter, flour, pepper, sea salt, and optional parsley and oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Fricasseed Tripe

Ingredients

Directions

Make the fricassee

  1. In a pot, combine the tripe and water or milk.

  2. Add the butter and flour, stirring to combine.

  3. Season with pepper and coarse sea salt.

  4. Simmer gently for 30 minutes.

  5. If using, add oysters 5 minutes before serving.

Serve

  1. Serve hot, garnished with chopped parsley if desired.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, 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 and becomes tender with gentle, slow simmering.
Butter
Adds richness and a smooth mouthfeel to the cooking liquid.
All-purpose flour
Thickens the cooking liquid into a light, creamy sauce.

The step that matters

Simmer gently for 30 minutes. A gentle simmer keeps the tripe tender and prevents the flour-thickened liquid from scorching or breaking. Rapid boiling toughens the meat and can leave the sauce lumpy or unevenly thickened.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (milk, butter, flour, pepper, oyster):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Cinnamonfits about as well
  4. Thymefits less well

Fit is the average pairing score against milk, butter, flour, pepper, oyster. 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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