Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Fried Tripe
Ingredients
Directions
Prepare
Prepare the tripe and cut it into strips about 1 inch wide and 3 inches long.
Coat the strips first with egg, then with bread crumbs.
Fry and serve
Drop the coated tripe into boiling lard.
Fry until very light golden-brown, then drain and dry on paper in the oven.
Serve on a folded napkin.
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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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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 fried, forming the tender, chewy interior of each strip.
- Egg
- Binds the bread crumbs to the tripe so the coating stays on during frying.
- Bread crumbs
- Form a crisp, golden coating that browns in the hot fat.
- Boiling lard
- Conducts heat quickly to cook the coating and give it a crisp, golden surface.
The step that matters
Fry until very light golden-brown. Lard must be boiling hot when the coated tripe goes in. Hot fat sets the crumb coating quickly, so it crisps rather than soaking up grease. Frying too long over-browns the crumbs and dries the tripe.
“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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