Skip to main content
Main

Fried Tripe

A dish of sliced tripe sautéed with onions, seasoned with salt, pepper, and vinegar or lemon juice.

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

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Tripe

Ingredients

Directions

Prepare

  1. Boil the tripe until tender.

  2. Cut the tripe into neat slices.

  3. Mince the onions finely.

Cook and finish

  1. Fry the tripe and onions together in butter until light brown.

  2. Season with salt and pepper, then sprinkle with vinegar or lemon juice.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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; boiling softens its tough connective tissue for a tender bite.
Onions
Add sweetness and aroma as they soften and brown in the fat.
Butter
Carries heat evenly and adds richness, and its milk solids help the surface brown.
Vinegar
Adds acidity that brightens the rich, savory flavor of the fried tripe.

The step that matters

Fry until light brown. Frying in butter lets the surface brown through the Maillard reaction, which builds savory flavor. Stopping at light brown keeps the onions sweet without scorching them, since the milk solids in butter can burn quickly over high heat.

Swap the onion

How well each one fits the dish's main ingredients (butter, vinegar, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Cabbagefits about as well
  4. Onionthe original

Fit is the average pairing score against butter, vinegar, pepper. 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.

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