Skip to main content
Main

Tripe, Fried

Fried tripe coated in a flour‑milk batter and cooked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Tripe, Fried

Ingredients

Directions

Make the batter

  1. Mix the milk and flour to create a smooth batter, adding more milk if it's too thick.

  2. Season the batter generously with salt and pepper.

Fry and serve

  1. Cut the tripe into 3‑inch squares and dip them into the batter.

  2. Fry the battered tripe in hot dripping until crisp and brown.

  3. Serve with sliced and fried onions as an accompaniment.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

Dressed tripe
Forms the main body of the dish, becoming tender inside while the batter crisps outside.
Flour
Thickens the milk into a batter that coats the tripe and fries to a crisp shell.
Milk
Moistens the flour into a smooth batter that browns as it fries.

The step that matters

Frying the battered tripe in hot dripping. The fat must be hot enough to set the batter quickly; if it is too cool, the batter absorbs fat and turns greasy instead of crisp and brown.

“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.

More fried tripe recipes

in Batter 3 See all 84 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes