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Soused Tripe

Soused tripe is boiled, soaked in saltwater, battered with flour and eggs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Soused Tripe

Ingredients

Directions

Prepare

  1. Boil the tripe until just tender.

  2. Soak the tripe in a mixture of salt and water, changing the water daily until used.

Batter and fry

  1. Dip the tripe into a batter made of flour and eggs.

  2. Fry the battered tripe in oil until golden brown.

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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 becomes tender when boiled.
Flour
Forms the base of the batter that coats the tripe and crisps when fried.
Eggs
Bind the batter so it clings to the tripe and helps it set and brown.

The step that matters

Fry the battered tripe until golden brown. Frying at a steady heat sets the egg and flour batter into a crisp coating through browning. Oil that is too cool lets the batter absorb grease and turn soggy, while oil that is too hot can burn the coating before the inside heats through.

“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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