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To Fry Tripe

A dish of boiled tripe coated in a batter of egg, flour, milk, and salt, then fried and garnished with 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 it until tender.

  2. Dry the thickest parts of the tripe with a cloth.

Make the batter

  1. Mix the egg, flour, milk, and a pinch of coarse sea salt to make a thick batter.

  2. Add minced onion if desired.

Fry and serve

  1. Dip the tripe into the batter.

  2. Heat lard or fresh dripping in a pan, enough to almost cover the tripe.

  3. Fry the tripe until it is light brown.

  4. Garnish with fried parsley before serving.

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
Is the main ingredient that is boiled until tender and then fried.
Egg
Binds the flour and milk into a thick batter that coats the tripe.
Flour
Thickens the milk and egg mixture into a batter that adheres to the tripe.
Milk
Loosens the flour and egg into a batter with a smooth, coating consistency.
Lard or fresh dripping
Conducts heat for frying and gives the batter coating a golden-brown color.

The step that matters

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

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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