Skip to main content
Main

Fried Tripe

A dish of boiled tripe fried in lard and served with a vinegar gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fried Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe the day before.

  2. Cut the boiled tripe into pieces.

  3. Season the tripe with pepper and coarse sea salt.

  4. Dredge the seasoned tripe with flour.

Fry and serve

  1. Heat hot lard in a pan.

  2. Fry the tripe until brown on both sides.

  3. Mix a little flour with hot water to make a gravy.

  4. Add vinegar to the gravy to taste.

  5. Pour the gravy over the fried tripe.

  6. Serve hot.

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 + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Tie tripe
Forms the main body of the dish, becoming tender after boiling and then crisp when fried.
Flour
Dredging coat that browns in the hot lard and helps thicken the gravy.
Hot lard
Frying fat that conducts heat to brown the tripe and adds rich flavor.
Vinegar
Adds acidity to the gravy, brightening the richness of the fried tripe.

The step that matters

Fry the tripe until brown on both sides. The tripe is already cooked from boiling, so frying is for browning. Flour coating and hot fat must be sufficient to create a crisp, golden surface, since pale or greasy pieces lack flavor and texture.

“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.

More fried tripe recipes

in Batter 3 See all 84 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes