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Broiled Tripe

Broiled tripe is cooked over a hot grill until browned, then buttered and optionally seasoned with catsup 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 vinegar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 13,513 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Broiled Tripe

Ingredients

Directions

Prepare

  1. Prepare the tripe as you would for frying.

Broil

  1. Place it on a grill over a hot fire of coals.

  2. Broil gently until one side is a fine brown.

  3. Turn it over when nearly done and brown the other side.

  4. Remove from the grill and place on a hot dish.

Finish and serve

  1. Butter the tripe.

  2. Add catsup or vinegar to the gravy if desired.

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 + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Tripe
Is the main protein; gentle broiling browns its surface while keeping it tender inside.
Butter
Adds fat and richness, carrying flavor over the browned surface.

The step that matters

Broil gently until one side is a fine brown. Gentle heat browns the surface through Maillard reactions without drying or toughening the tripe. Over a fierce fire the outside can scorch before the inside is 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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