Skip to main content
Main

Baked Tripe

A baked pie of tripe layered with buttered bread, topped with an egg and tripe liquor mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Tripe

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Grease a small pie dish.

Assemble and soak

  1. Layer tripe and buttered bread alternately in the dish, finishing with bread, buttered side up.

  2. Beat the egg until frothy, then mix in the tripe liquor, pepper, and salt.

  3. Strain the mixture into the pie dish and wipe the edge with a cloth.

  4. Let it stand for 10 minutes to soak.

Bake and serve

  1. Bake at 350°F (175°C) for about 15 minutes until browned.

  2. 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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg binds the liquid and helps the pie set into a custard-like texture when baked.
Thin bread pieces
Bread soaks up the liquid and gives the pie a soft, layered structure.
Tripe liquor
Adds moisture and savory flavor to the custard mixture.
Butter
Fat on the bread encourages browning on the top surface in the oven.

The step that matters

Straining the mixture into the pie dish. Straining removes lumps of cooked egg and loose solids so the custard stays smooth and evenly set. Beating the egg until frothy also helps blend it evenly with the liquid.

“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 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes