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Another Tripe

Fried rolls of boiled tripe coated in egg and breadcrumbs, served with a butter, lemon juice, and 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 tripe into pieces about four inches square and let them cool completely.

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

  4. Dredge the rolled tripe with a little coarse sea salt and mace.

Coat and fry

  1. Roll the tripe in beaten egg and then in breadcrumbs.

  2. Fry in hot fat until golden brown.

Serve

  1. 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
Main protein, which becomes tender through long boiling before it is rolled and fried.
Egg
Binds the breadcrumb coating so it adheres to the rolled tripe.
Breadcrumbs
Form a crisp, golden-brown crust when fried.
Butter
Adds richness and fat to the gravy.
Lemon juice
Adds acidity that brightens the buttery gravy.
Tomato ketchup
Adds sweetness and tang to the gravy.

The step that matters

Fry in hot fat until golden brown. The fat must be hot enough to brown the breadcrumb coating quickly; if it is too cool, the coating absorbs oil and turns greasy before it crisps.

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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