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Tripe, Spanish Style

Tripe, Spanish Style is fried tripe coated in egg and cracker crumbs, served after cooking with tomatoes and onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe, Spanish Style

Ingredients

Directions

Make the tripe

  1. Cook the tripe with tomatoes and onions until well combined.

  2. Season to taste and add the butter.

  3. Cut the tripe into 4-inch square pieces.

Coat and fry

  1. Beat the eggs in a bowl.

  2. Dip the tripe pieces in the egg, then coat with cracker crumbs.

  3. Fry the coated tripe until golden brown.

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. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Tomato + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together498 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Walnut + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Onion + walnuttop 15% of all pairs
    Smell alikemoderate
    Cooked together1,771 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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, giving a firm, chewy texture once cooked.
Eggs
Bind the cracker crumbs to the tripe so the coating holds during frying.
Cracker crumbs
Form a crisp, browned outer crust when fried.
Tomatoes
Add moisture and acidity that help break down and flavour the tripe.
Onions
Add savoury sweetness and aroma as they cook down with the tripe.
Butter
Adds richness and fat, carrying flavour through the dish.

The step that matters

Frying the coated tripe until golden brown. Frying at a steady heat browns the crumb coating through the Maillard reaction while keeping the tripe hot. Too low a heat soaks the coating with oil and leaves it greasy; too high a heat burns the crumbs before the inside is heated through.

Swap the tomato

How well each one fits the dish's main ingredients (onion, walnut, butter, egg):

  1. Chivefits better
  2. Shallotfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against onion, walnut, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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