Skip to main content
Main

To Pry Tripe

Tripe boiled, cut, coated in egg yolk and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Bread and beef are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

To Pry Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe for 4 to 5 hours until tender, then cover and set aside.

  2. The next day, cut the tripe into long strips.

Bread and fry

  1. Dip each strip into the beaten egg yolk, then roll in grated bread crumbs.

  2. Heat beef drippings in a frying pan until boiling hot.

  3. Fry the tripe for about 10 minutes until light 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. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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 after long boiling.
Egg yolk
Binds the bread crumbs to the tripe so the coating holds during frying.
Bread crumbs
Forms a crisp coating that browns in the hot fat.
Beef drippings
Conducts heat for frying and gives the coating a browned, savoury flavour.

The step that matters

Frying in hot drippings. The drippings must be boiling hot before the tripe goes in. Hot fat seals the breaded coating quickly, so it browns and crisps rather than absorbing grease and turning soggy.

“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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes