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
Wipe the tripe dry.
Rub a little melted butter over the tripe.
Dredge the tripe well with cracker flour.
Broil the tripe over a brisk fire until slightly browned on both sides, about 7 minutes.
Season lightly with butter, pepper, and coarse sea salt.
Serve between hot plates.
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 + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Honey + buttertop 14% of all pairsSmell alikemoderateCooked together2,327 recipes
Shared aroma: anethole (sweet, anise).
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Honey + peppertop 17% of all pairsSmell alikemoderateCooked together1,990 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked 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
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