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Tripe in the Scotch Fashion

A Scottish dish of battered and fried tripe cooked in milk and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe in the Scotch Fashion

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe until tender, then let it cool.

  2. Simmer the tripe in milk, water, and salt with butter until tender.

  3. Cut the cooled tripe into square cutlets or strips.

Make the batter

  1. Prepare a thick batter with eggs, flour, and enough milk to achieve a thick consistency.

  2. Add chopped green onions, parsley, and ginger to the batter.

Fry and serve

  1. Dip the tripe pieces in the batter to coat them thickly.

  2. Fry the battered tripe in beef dripping until golden 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. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

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

  5. Parsley + gingertop 11% of all pairs
    Smell alikestrong
    Cooked together676 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Tripe
Main protein; tenderised by simmering, then coated and fried as the body of the dish.
Eggs
Bind the flour and milk into a thick batter that holds to the tripe and sets when fried.
All-purpose flour
Thickens the batter with milk and eggs so it coats the tripe evenly.
Milk
Liquid that hydrates the flour and eggs and cooks the tripe gently to a tender texture.
Butter
Adds richness and flavour to the tripe during simmering.
Beef dripping
Frying fat that browns the batter's surface to a golden crust.

The step that matters

Frying the battered tripe. The batter must be thick enough to coat the pieces fully, and the fat must be hot enough to crisp and brown the crust quickly. Otherwise the batter can slide off or absorb excess grease and turn soggy.

Swap the ginger

How well each one fits the dish's main ingredients (milk, butter, egg, flour, onion, parsley, beef):

  1. Capersfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Gingerthe original

Fit is the average pairing score against milk, butter, egg, flour, onion, parsley, beef. 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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