Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Fry Tripe
Ingredients
Directions
Prepare
Cut boiled tripe into strips about 4 inches wide and 6 inches long.
Make a batter with eggs, flour, and a little milk.
Fry
Season the tripe with salt and roll it in the batter.
Fry in a pan of hot lard, turning once one side is done.
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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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 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
- Eggs
- Bind the flour and milk into a batter that coats the tripe.
- All-purpose flour
- Forms the batter that coats the tripe and crisps when fried.
- Lard
- Hot fat fries the coating to a golden, crisp surface.
The step that matters
Fry in a pan of hot lard, turning once one side is done.. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisping. Turning only once lets the coating set on one side before the other is cooked.
“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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