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To Fry Tripe

Tripe is boiled, battered, and fried until golden, then garnished with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Fry Tripe

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe well and boil until tender.

  2. Dry the thickest parts with a cloth.

Make the batter

  1. Make a thick batter by mixing the egg, flour, milk, salt, and minced onion if using.

  2. Dip the tripe into the batter.

Fry and garnish

  1. Fry in lard or fresh dripping, ensuring it almost covers the tripe.

  2. Cook until golden brown.

  3. Garnish with fried parsley.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Tripe
Forms the main body of the dish and gives it its chewy, tender texture after boiling.
Egg
Binds the batter so it clings to the tripe and sets firm when fried.
All-purpose flour
Gives the batter body and structure so it coats the tripe thickly.
Milk
Adds moisture to the batter and helps it brown evenly as it fries.

The step that matters

Drying the tripe before dipping. Surface moisture keeps the batter from adhering evenly and can spatter hot fat, so the thickest parts should be patted dry first.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (egg, flour, milk, parsley):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against egg, flour, milk, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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in Batter 3 See all 84 →

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