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