Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Fried Tripe
Ingredients
Directions
Dredge and fry
Dredge the tripe in flour, or dip it in beaten eggs or cracker crumbs.
Fry in hot butter or other fat until golden brown on both sides.
Place the fried tripe on a dish.
Add gravy and serve
Add vinegar to the gravy and pour it over the tripe.
Serve with gravy or without sauce, omitting vinegar if desired.
Make the batter and fry
To make a batter, mix 1 cup of flour with 1 cup of milk, then add 1 beaten egg and ¼ teaspoon salt.
Drain the tripe, dip it in the batter, and fry in hot drippings or lard.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter 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
- Flour
- Forms a dry coating that browns and crisps when fried.
- Eggs
- Bind the coating or batter so it adheres to the tripe and sets when fried.
- Milk
- Provides the liquid that turns the flour into a thin batter that fries tender and light.
- Butter or other fat
- Conducts heat to brown the coating and adds rich flavor to the surface.
The step that matters
Fry in hot fat until golden on both sides. Hot fat sets the coating quickly, creating a crisp crust that resists soaking up grease. If the fat is not hot enough, the coating absorbs oil and turns soggy and heavy.
“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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