Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Tripe in Batter
Ingredients
Directions
Cut the boiled tripe into two-inch pieces.
Dip the tripe pieces in the batter.
Fry in deep fat for one minute.
Alternatively, fry several pieces of salt pork until browned in the fat.
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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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Lemon + flourtop 17% of all pairsSmell alikemoderateCooked together30,404 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Lemon + porktop 26% of all pairsSmell alikemoderateCooked together4,786 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Flour + porktop 27% of all pairsSmell alikelowCooked together11,187 recipes
Shared aroma: isobutyraldehyde (malty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Flour
- Forms the coating that sets and crisps around the tripe when fried.
- Egg
- Binds the batter so it clings to the tripe and helps it set and brown.
- Cold water
- Thins the flour and egg to a drop batter that coats the tripe evenly.
The step that matters
Frying in deep fat. The fat must be hot enough that the batter sets and crisps quickly. If it is too cool, the batter absorbs fat and turns greasy instead of crisp.
Swap the lemon
How well each one fits the dish's main ingredients (egg, flour, pork):
- Raisinfits better
- Avocadofits better
- Lemonthe original
- Vanillafits about as well
Fit is the average pairing score against egg, flour, pork. 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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