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Broiled Tripe

Broiled tripe seasoned with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broiled Tripe

Ingredients

Directions

Prepare

  1. Wipe the tripe dry.

  2. Rub a little melted butter over the tripe.

  3. Dredge the tripe well with cracker flour.

Broil and serve

  1. Broil the tripe over a brisk fire until slightly browned on both sides, about seven minutes.

  2. Season lightly with butter, pepper, and coarse sea salt.

  3. Serve between hot plates.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Honey + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

  3. Honey + peppertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,990 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

Thick honey-comb tripe
Forms the main body of the dish, cooking to a tender, slightly chewy bite.
Cracker flour
Coats the surface so it browns in the broiler and forms a crisp exterior.
Melted butter
Carries the coating onto the tripe and adds richness and moisture while it cooks.

The step that matters

Broil the tripe over a brisk fire. Tripe is mild and can dry out or toughen under too little or too much heat. A brisk fire browns the flour coating quickly, sealing in moisture while the surface crisps. Watch it closely so it browns on both sides without drying.

“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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