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Tripe, Fried

Fried tripe coated in a flour batter and served with a lemon-horseradish mustard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tripe, Fried

Ingredients

Directions

Prepare the tripe

  1. Boil fresh tripe in water with ¼ vinegar until tender, then cool.

  2. Dry the tripe and cut it into neat squares.

Make the batter

  1. In a bowl, mix flour and salt, then beat in olive oil and lukewarm water gradually until smooth.

  2. Add eggs to the batter and beat well.

  3. Set the batter aside for 1–2 hours.

Fry and serve the tripe

  1. Dip each tripe square into the batter and fry in hot fat until lightly browned.

  2. Serve the tripe on a hot dish, topped with fried onion rings or on a napkin garnished with fried parsley.

Make the sauce

  1. Sauté shallots in butter, then add lemon juice, horseradish, mustard, salt, and cayenne.

  2. Stir the sauce for 3–4 minutes.

  3. Pour in the milk and boil the sauce for 5 minutes.

  4. Beat the egg yolk and mix with thick cream.

  5. Remove the sauce from heat and stir in the egg mixture.

  6. Return the sauce to heat and stir until just about to boil.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 when boiled before frying.
All-purpose flour
Forms the structure of the batter that coats and crisps around the tripe.
Eggs
Add richness and help bind the batter so it holds on the tripe.
Olive oil or butter
Adds fat to the batter, contributing tenderness and helping it brown in frying.
Milk
Forms the liquid base of the sauce, giving it a smooth, mellow body.
Egg yolk and thick cream
Enrich and thicken the sauce, giving it a smooth, silky texture.

The step that matters

Return the sauce to heat and stir until just about to boil.. Egg yolk thickens when heated but can curdle if it gets too hot, so the sauce should be heated gently and not allowed to boil after the egg is added.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, flour, olive, egg, parsley, sauce, shallot):

  1. Chivefits better
  2. Welsh onionfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, flour, olive, egg, parsley, sauce, shallot. Candidates are from the same food group and used in at least 100 recipes.

“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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