Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Broiled Tripe
Ingredients
Directions
Prepare
Wipe the tripe dry.
Dip the tripe in olive oil or melted butter, draining off excess fat.
Coat the tripe again in cracker crumbs.
Place the tripe in a greased broiler.
Broil and serve
Broil for 10 minutes, cooking the smooth side for the first 3 minutes.
Transfer to a hot platter with the honeycomb side up.
Spread with butter and sprinkle with salt and pepper.
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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Olive + peppertop 11% of all pairsSmell alikemoderateCooked together30,263 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
- Fresh honeycomb tripe
- Provides the main substance; its ridged surface holds the crumb coating and browns under heat.
- Fine cracker crumbs
- Form a crisp, browned crust on the outside of the tripe when broiled.
- Olive oil or melted butter
- Carries the crumbs to the surface and helps the coating brown evenly under the broiler.
The step that matters
Draining off excess fat before the second crumb coating. Surplus oil or butter left on the tripe can pool, making the crumbs soggy instead of letting them brown and crisp under the broiler's heat.
“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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