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Fricasseed Tripe

A fricassee of tripe simmered with butter, flour, water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fricasseed Tripe

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Cut the tripe into narrow strips.

  2. In a pot, combine the tripe, water, and butter.

  3. Dredge the mixture with flour and season with salt and pepper.

Cook and serve

  1. Simmer gently for 30 minutes.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 gives it its chewy, tender texture after simmering.
Butter
Adds fat for richness and a smoother mouthfeel in the finished dish.
Flour
Thickens the cooking liquid into a light sauce that coats the tripe.

The step that matters

Simmer gently. Tripe is tough connective tissue that softens slowly with low, steady heat. A hard boil toughens the surface and can make the pieces rubbery, so a gentle simmer lets the collagen break down into tenderness.

“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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