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Fried Tripe

A fried tripe dish coated in flour, pepper, salt, and egg, cooked in pork fat or beef dripping.

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 ↓

Fried Tripe

Ingredients

Directions

Prepare

  1. Cut the tripe into neat pieces.

  2. In a bowl, mix flour, pepper, and salt.

Coat and fry

  1. Dip the tripe pieces first in the flour mixture, then in the beaten egg.

  2. Heat the pork fat or beef dripping in a chafing dish.

  3. Fry the tripe pieces until they are a nice brown color.

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 + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + porktop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

Tripe
Forms the main body of the dish, becoming tender through cooking and firm on the outside.
Egg
Binds the flour coating to the tripe so it adheres during frying.
Flour
Forms a dry coating that helps the surface brown evenly in the hot fat.
Pork fat or beef dripping
Conducts heat for frying and gives the coating a rich flavor and golden browning.

The step that matters

Frying the coated tripe. The fat must be hot enough to brown the coating quickly; if it is too cool, the tripe absorbs excess fat and the coating turns greasy and pale.

“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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