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Another Tripe

Fried tripe rolled and breaded, served with a drawn butter, lemon juice, and tomato ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and tomato are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,592 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Another Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe until very tender.

  2. Cut the boiled tripe into pieces about four inches square.

  3. Let the pieces cool completely.

  4. Roll the cooled pieces cornerwise and tie them with thread.

Bread and fry

  1. Dredge the rolled tripe with coarse sea salt and mace.

  2. Dip the rolled tripe in beaten egg.

  3. Roll the egg-coated tripe in breadcrumbs.

  4. Fry the breaded tripe in hot fat until golden brown.

Serve

  1. Serve the fried tripe with a gravy made of drawn butter, lemon juice, and tomato ketchup.

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. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  4. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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.
Egg
Binds the breadcrumbs to the tripe so the coating holds during frying.
Breadcrumbs
Form a crisp golden crust when fried in hot fat.
Drawn butter
Adds richness and fat to the sauce served with the fried tripe.
Lemon juice
Adds acidity that brightens the buttery gravy.

The step that matters

Fry the breaded tripe in hot fat until golden brown. Fat that is not hot enough lets the breaded coating soak up oil and turn greasy before it browns. Hot fat sets and browns the crumbs quickly, forming a crisp crust that seals the coating.

Swap the mace

How well each one fits the dish's main ingredients (egg, butter, lemon, tomato, ketchup):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against egg, butter, lemon, tomato, ketchup. 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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