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Tripe Fried in Batter

Tripe fried in batter is a dish of small tripe squares coated in egg and flour, then fried in hot lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe Fried in Batter

Ingredients

Directions

Prepare

  1. Season the beaten eggs with salt and pepper.

  2. Cut the tripe into small squares.

Coat and fry

  1. Dip each square of tripe in the seasoned egg.

  2. Roll the tripe in flour to coat.

  3. Drop the coated tripe into hot lard.

  4. Fry 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Bind the seasoning and help the flour coating adhere to the tripe.
Flour
Forms a dry coating that crisps and browns in the hot lard.
Tripe
Main ingredient, cooked until its coating turns golden and crisp.

The step that matters

Drop the coated tripe into hot lard. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisp. Hot fat sets the egg and flour coating quickly so it browns and seals.

“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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