Trype of Mutton & Fish Maw (Harleian MS. 279) – Medieval Offal with Verjuice

Trype of Mutton & Fish Maw (Harleian MS. 279)

Medieval-style tripe pottage garnished with parsley in a rustic bowl — A simple, feast-friendly tripe preparation inspired by Harleian MS. 279.

Originally published 8/18/2022 Updated 10/31/2025

These paired recipes, drawn from Harleian MS. 279 (c.1430), show how medieval cooks used every part of the animal — even the stomach — to create richly seasoned, fragrant pottages. With ginger, parsley, saffron, and verjuice, these dishes demonstrate the balance of warmth and acidity prized in fifteenth-century English kitchens.

Caveat: I have not tested this recipe because I don’t currently have access to tripe or fish maw. If you try it, I’d love your feedback for adjustments. I’ve included safe-prep notes and a period-appropriate verjuice bonus below.

Historical Context

Trype appears in late-medieval English sources as a straightforward pottage using the stomach (paunch or maw) of animals or fish. Harleian MS. 279 preserves two: Tripe of Mutton and Tripe of Turbot or Codling. Each uses broth, herbs, and spices for nourishment and brightness. Offal cookery reflected thrift, whole-animal use, and the medieval appreciation for textures beyond lean muscle.

What is tripe?

Tripe is the edible lining of a ruminant’s stomach. Beef yields four kinds—plain, honeycomb, book, and reed tripe—while lamb tripe is smaller and thinner. Modern tripe is usually pre-cleaned but still benefits from scrubbing, soaking, and parboiling for tenderness.

Fish “maw” (swim bladder)

The recipe’s “maw” refers to the swim bladder of fish such as cod. It’s prized in many cuisines for its mild flavor and gelatinous texture. Dried maw can be rehydrated and parboiled before cooking.

These dishes belong to the pottage course—served hot, spooned over bread or trenchers. The balance of saffron, parsley, and verjuice is a classic “bright gold” flavor profile that complements roast meats and vegetables alike.

Safety & prep (modern)

Use pre-cleaned tripe where possible; scrub with salt and vinegar, rinse, then parboil to reduce odor.
For dried fish maw: soak overnight, parboil until pliant, then finish in seasoned broth.

🥕 Dietary & Allergen Notes

Contains: beef/lamb offal (mutton tripe) or fish (maw version).
Gluten: naturally gluten-free unless thickened with breadcrumbs. Use rice crumbs or reduce to thicken.
Dairy-free: as written.
Subs: lamb cubes, chicken, pork, or oyster mushrooms can substitute texturally for tripe.

  SCA Feast Note: If authentic tripe isn’t practical for a feast, substitute lamb or mushrooms. The seasoned broth version works beautifully as a first-course pottage served in cups or bowls.

Modern Recipe: Trype of Mutton (Serves ~4)

Adapted from Harleian MS. 279; untested in my kitchen due to sourcing. Follows the original’s parsley, ginger, saffron, and verjuice profile.

Ingredients

1 lb prepared tripe (cleaned and parboiled) or lamb cubes
4 cups strong beef or mutton broth
1 tbsp chopped parsley
¼ tsp powdered ginger
Pinch of saffron
½ cup verjuice
Salt to taste; optional pepper
Optional thickener: ~½ cup fine breadcrumbs

Method

Bring broth to a simmer with parsley, ginger, saffron, and verjuice.
Add tripe; simmer until tender and flavors meld. Reduce slightly.
Season with salt and pepper; add breadcrumbs if thicker texture desired.
Serve over a slice of bread or with trenchers for period authenticity.

Modern Recipe: Trype of Turbot or of Codling (Fish Maw) (Serves ~4)

Adapted from Harleian MS. 279; untested due to sourcing. Use rehydrated, parboiled fish maw.

Ingredients

1 lb fish maw (swim bladder), soaked and parboiled until pliant
4 cups fish broth (or salmon/pike broth)
1 tbsp parsley, finely chopped
¼ tsp powdered ginger
Pinch of saffron
½ cup verjuice
Salt to taste; optional pepper

Method

Simmer broth with parsley, ginger, saffron, and verjuice.
Add maw pieces; cook gently until tender and flavors unite.
Adjust seasoning and serve warm with bread.

Original Texts & Translations

Original: .ix. Trype de Motoun.

.ix. Trype de Motoun.—Take þe pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader þe grece al a-way, an lat it boyle tyl it be tender; þan ley it on a fayre bord, an kyt it in smale pecys of the peny brede, an caste it on an erþen pot with strong brothe of bef or of moton; þanne take leuys of þe percely an hew hem þer-to, an let hem boyle to-gederys tyl þey byn tender, þan take powder of gyngere, and verious, þan take Safroun an salt, and caste þer-to, an let boyle to-gederys, an serue in.

Modernized Sense: 9. Tripe of Mutton

Take the paunch of a sheep and clean it. Boil until tender, skimming away grease. Cut into small pieces and add to strong mutton or beef broth with chopped parsley. Boil until tender; season with ginger, verjuice, saffron, and salt. Serve hot.

Original: .lx. Trype of Turbot or of Codelynge.

.lx. Trype of Turbot or of Codelynge.—Take þe Mawes of Turbut, Haddok, or Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene, and parboyle hem in gode Freysshe broþe of Turbut or Samoun, or Pyke; þan kytte Percely smalle, & caste þer-to, & kytte þe Mawys of a peny brede, & caste alle togederys in-to a potte, & let it boyle to-gederys; & whan þey bin soþin tendyr, caste þer-to Safroun, & Salt, & Veryous, & pouder Gyngere, & serue forth.

Modernized Sense: 60. Tripe of Turbot or of Codling

Clean the stomachs of turbot, haddock, or codling; parboil in fresh fish broth. Add chopped parsley and cut the maw into small pieces. Boil together until tender; season with saffron, salt, verjuice, and ginger; serve forth.

Humoral Notes

In Galenic medicine, offal was considered heavy and moist. Spices such as ginger and saffron (warm, dry) and verjuice (cool, dry) balanced the humors, making tripe more digestible. These combinations typify the late-medieval approach to seasoning for health and harmony. (Historical belief, not medical advice.)

Bonus: Verjuice (Verjus)

Ingredients

6 lb unripe grapes (with stems)

Method

Rinse grapes thoroughly.
Crush (gloved hands, masher, or jar bottom).
Strain through fine mesh or cheesecloth.
Bottle and refrigerate up to 3 months. Color change from green→yellow→brown is normal.