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To Fry Tripe

Tripe is boiled, sliced, coated in egg yolk and bread crumbs, then fried in beef dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and beef are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

To Fry Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe for 4 to 5 hours until tender, then cover and set aside.

  2. Cut the tripe into long strips.

Coat the tripe

  1. Dip each piece into the beaten egg yolk.

  2. Roll each piece in grated bread crumbs.

Fry and serve

  1. Heat beef dripping in a frying pan until boiling hot.

  2. Fry the tripe for about 10 minutes until light brown.

  3. Serve with onion sauce 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. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 through long boiling before frying.
Egg yolk
Acts as a binder that helps the bread crumbs stick to the tripe.
Grated bread crumbs
Form a coating that browns and crisps when fried.
Beef dripping
Frying fat that browns the coating and adds rich flavour.

The step that matters

Heat the dripping until boiling hot before frying. Very hot fat sets the crumb coating quickly so it crisps and browns instead of soaking up grease. Fat that is not hot enough lets the coating turn oily and soft.

“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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