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Broiled Tripe

A dish of honeycomb tripe coated in cracker dust, broiled and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Tripe

Ingredients

Directions

Prepare

  1. Wipe the honeycomb tripe dry and cut it into serving pieces.

  2. Dip the tripe in fine cracker dust seasoned with coarse sea salt and black pepper.

Broil and serve

  1. Brush the tripe with olive oil and dip it again in cracker dust.

  2. Place the tripe in a greased broiler and broil over a clear fire for 5 minutes.

  3. Transfer to a platter with the honeycomb side up, sprinkle with salt and pepper, and spread with butter.

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. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Honeycomb tripe
Forms the main body of the dish, cooking to a tender bite under the broiler.
Fine cracker dust
Coats the tripe to form a crisp, browned crust when broiled.
Olive oil
Helps the cracker dust adhere and encourages even browning in the broiler.
Butter
Adds richness and a rounded flavor when spread over the hot tripe.

The step that matters

Broil over a clear fire. The tripe must sit close to a strong, clear heat so the cracker coating browns and crisps quickly. A weak or smoky fire can dry the surface or scorch it before the inside is warmed through.

“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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