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Another Tripe

A dish of boiled tripe rolled, breaded, fried, and served with a butter‑lemon‑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, then cut it into pieces about four inches square.

  2. Let the pieces cool completely.

  3. Roll the pieces cornerwise and tie them with thread.

  4. Dredge with a little coarse sea salt and mace.

Fry and serve

  1. Roll in egg and breadcrumbs.

  2. Fry in hot fat until golden brown.

  3. Serve with a gravy made of melted 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 roll and becomes tender when boiled before frying.
Egg
Acts as a binder so the breadcrumbs adhere to the tripe.
Breadcrumbs
Form a crisp, golden coating that browns during frying.
Butter
Adds richness and fat to the gravy, giving it a smooth, silky texture.
Lemon juice
Adds acidity that brightens the rich butter gravy.

The step that matters

Fry in hot fat until golden brown. The fat must be hot enough to crisp and brown the egg and breadcrumb coating quickly. If the fat is too cool, the coating absorbs oil and turns greasy before it browns, and the tripe inside may not heat through.

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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