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Broiled Tripe

A dish of tripe cooked over a grill and served with butter and optional ketchup or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and ketchup are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 2,784 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Tripe

Ingredients

Directions

Prepare

  1. Prepare the tripe for frying.

Broil and serve

  1. Lay it on a grill over a clear fire of coals.

  2. Broil gently until one side is brown.

  3. Turn to the other side and cook until done.

  4. Serve on a hot dish with butter and, if desired, add a little ketchup or vinegar.

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. Butter + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together2,784 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Tripe
Is the main food being cooked, browned on the outside while staying tender inside.
Butter
Adds richness and a smooth fat coating that complements the browned surface.
Ketchup or vinegar
Adds acidity and tang that cut through the richness of the fat.

The step that matters

Broil gently until one side is brown. Over a fierce fire the outside scorches before the inside is cooked through. Gentle heat lets the surface brown evenly while the tripe becomes tender.

“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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