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Fried Tripe

A dish of boiled tripe coated in a batter of eggs, flour, milk, and nutmeg, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Fried Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe until perfectly tender throughout.

  2. Cut the tripe into pieces about 3 to 4 inches square.

Batter and fry

  1. In a bowl, make a batter by mixing the eggs, flour, milk, and nutmeg.

  2. Dip each piece of tripe twice into the batter.

  3. Fry the battered tripe in hot butter or lard until golden brown.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

Tripe
Forms the main body of the dish, becoming tender when boiled before frying.
Eggs
Bind the batter and help it set and brown around the tripe as it fries.
All-purpose flour
Thickens the batter so it coats the tripe and holds together in the hot fat.
Milk
Loosens the batter to a coating consistency and adds moisture and richness.

The step that matters

Frying the battered tripe. The fat must be hot enough to set the batter quickly and brown it. If the fat is too cool, the batter absorbs oil and turns greasy instead of crisp and golden.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, flour, milk, butter):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Capersfits less well
  4. Parsleyfits less well

Fit is the average pairing score against egg, flour, milk, butter. 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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