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To Fry Tripe

Tripe fried in beef dripping after boiling, served with onion sauce or parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

To Fry Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe for 4-5 hours until tender, then let it cool and cover it.

  2. Cut the cooled tripe into long strips.

  3. Dip each strip into the beaten egg yolk.

Fry and serve

  1. Heat the beef dripping in a frying pan until boiling hot.

  2. Fry the tripe for about 10 minutes until light brown.

  3. Serve with onion sauce or sprinkle with chopped parsley if desired.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Main ingredient; long simmering makes it tender before frying.
Beaten egg yolk
Coats the strips so they take on color and a light crust in the pan.
Beef dripping
Hot fat that fries the coating, adding browning and rich flavor.

The step that matters

Heating the dripping until boiling hot. Fat that is hot enough sears the egg-coated surface quickly, giving a browned crust. If the fat is too cool, the strips absorb it and turn greasy and pale.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (egg, beef, flour, butter, pepper):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Tarragonfits about as well
  4. Turmericfits less well

Fit is the average pairing score against egg, beef, flour, butter, pepper. 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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