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Tripe Fried

Tripe fried is a dish of boiled tripe coated in flour or batter, fried, and served with vinegar or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Tripe Fried

Ingredients

Directions

Prepare

  1. Dredge boiled tripe in flour or dip in beaten egg and cracker crumbs.

  2. For batter, mix 1 cup flour with 1 cup sweet milk, add 1 beaten egg and a little salt.

Fry

  1. Fry in hot butter or other fat until golden brown on both sides.

  2. Drain the tripe, dip in the batter, and fry in hot drippings or lard.

Serve

  1. Place on a dish and add vinegar to the gravy, then pour over the tripe.

  2. Alternatively, omit vinegar and serve with gravy or plain.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Egg
Binds the crumbs or flour to the tripe and enriches the batter for a coating.
Flour
Forms a dry coating and, mixed with milk, a batter that sets and browns when fried.
Vinegar
Adds acidity that sharpens the flavour of the gravy poured over the tripe.

The step that matters

Frying in hot fat until golden brown. If the fat is not hot enough, the coating absorbs grease and turns soggy instead of crisping and browning. Hot fat sets the crust quickly, keeping the tripe inside moist and the coating crisp.

“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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