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To Fry Tripe

Fried tripe coated in breadcrumbs or flour, served with a simple gravy of flour, water, and optional vinegar or catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Fry Tripe

Ingredients

Directions

Prepare

  1. Remove tripe from vinegar and dip it in the beaten egg.

  2. Coat the tripe in bread crumbs or flour, seasoning if necessary.

Cook and serve

  1. Fry the tripe in a pan with butter and lard until golden brown.

  2. For the gravy, mix flour with water and add a little vinegar or mushroom/walnut catsup.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour 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
Is the main protein; frying gives it a crisp golden coating around a tender interior.
Beaten egg
Acts as a binder so the bread crumbs or flour coating adheres to the tripe.
Bread crumbs or flour
Forms a crisp, browned coating when fried.
Butter
Adds richness and flavour and helps the coating brown.
Lard
Provides a high-temperature frying fat that crisps the coating.
Flour (for gravy)
Thickens the gravy as it combines with water.

The step that matters

Fry until golden brown. Frying in a hot mix of butter and lard browns the coating through the Maillard reaction and crisps it. Too low a heat leaves the coating greasy and pale, while the tripe is already cooked.

“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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