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Tripe Fritters

Tripe fritters are fried tripe coated in a batter of flour, baking soda, pepper, salt, and tartaric acid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tripe Fritters

Ingredients

Directions

Prepare the batter

  1. Boil the tripe until tender.

  2. Make a thick batter by mixing flour, baking soda, pepper, and salt.

  3. Dissolve tartaric acid in a little water and mix it into the batter.

Fry

  1. Cut the cooked tripe into 2‑inch squares and coat them in the batter.

  2. Take a tablespoonful of batter with a piece of tripe and fry it in hot fat until golden.

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

Flour
Forms the batter's structure, setting into a crisp coating when fried.
Baking soda
Reacts with the tartaric acid to release gas, helping the batter rise and lighten.
Tartaric acid
Reacts with the baking soda to produce gas, adding lightness to the batter.
Tripe
Provides the main filling inside the golden batter coating.

The step that matters

Mixing the tartaric acid into the batter. Baking soda and tartaric acid must react while the batter is wet to create gas. If the batter sits too long before frying, much of the lift is lost, so fry soon after mixing.

“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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