Name: Fried Tripe
Ingredients: tripe; pepper; coarse sea salt; flour; hot lard; hot water; vinegar

Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Tripe

Ingredients

Directions

Boil the tripe the day before and cut it into pieces.
Season the tripe with pepper and coarse sea salt.
Dredge flour over the tripe.
Heat hot lard in a pan and fry the tripe until brown on both sides.
To make the gravy, mix a little flour with a small amount of hot water and add vinegar to taste.
Pour the gravy over the fried tripe and serve hot.

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.

Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pepper + flourtop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + vinegartop 27% of all pairs

Smell alikemoderate

Cooked together8,652 recipes

Shared aroma: isobutyraldehyde (malty, green).