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Tripe Fried

A fried tripe dish served with a gravy made from drippings, flour, water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe Fried

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe and cut it into small pieces.

  2. Season the tripe with salt and pepper, then roll it in flour.

Fry and make the gravy

  1. Heat the drippings in a frying pan.

  2. Add the tripe and cook for 10 minutes, browning both sides.

  3. Remove the tripe and scrape any remaining flour into the pan.

  4. Stir the mixture and add the water or milk.

  5. Cook for 2 minutes, then taste and adjust seasoning if necessary.

  6. Strain the gravy over the tripe and serve.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Is the main protein, cooked until browned on the outside while staying tender.
Flour
Coats the tripe so it browns, and thickens the drippings into a gravy.
Drippings
Fat for frying that browns the tripe and carries flavour into the gravy.
Water or milk
Liquid that loosens the flour and drippings into a smooth gravy.

The step that matters

Browning the tripe in the drippings. The tripe must be dry and the pan hot enough so it browns rather than steams. Browning builds the flavour that the gravy is built on.

“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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