Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Tripe
Ingredients
Directions
Prepare
Drain the tripe and dredge it with flour.
Cook and finish
Broil on a gridiron and season with salt, pepper, and butter.
Alternatively, dip in a batter made of egg and cracker crumbs.
Fry in hot lard until golden brown.
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.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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, which is cooked until tender and browned.
- Flour
- Dries the surface and helps the coating adhere and brown during frying.
- Egg
- Binds the cracker crumbs to the tripe to form an adhering coating.
- Cracker crumbs
- Form a crisp, golden outer coating when fried.
- Lard
- Conducts heat for frying, producing a golden brown, crisp surface.
The step that matters
Fry in hot lard until golden brown. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisping. Hot fat sets the crust quickly, so the coating browns and seals before it soaks up oil.
“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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