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 ↓
Fried Tripe
Ingredients
Directions
Prepare the tripe
Wash the tripe and cut it into small pieces.
Season the tripe with salt and pepper, then roll it in flour.
Fry and make the gravy
Heat the drippings in a frying pan.
Add the tripe and cook for 10 minutes, browning both sides.
Remove the tripe and scrape any remaining flour into the pan.
Stir the mixture and add the cold water or milk.
Cook for 2 minutes and taste for seasoning.
Strain the gravy over the tripe and serve.
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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + milktop 22% of all pairsSmell alikemoderateCooked 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
- Forms the main body of the dish and becomes tender-chewy and browned when fried.
- Flour
- Coats the tripe so it browns, and thickens the drippings into a gravy.
- Drippings
- Fat that fries the tripe and carries flavour into the gravy.
The step that matters
Browning the tripe. Frying the floured tripe in hot fat until both sides brown creates flavour through the Maillard reaction. Crowding the pan or using low heat would steam the pieces instead, leaving them pale and bland.
“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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