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Tripe

Fried tripe coated in egg, milk, and flour batter, served with melted butter and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Tripe

Ingredients

Directions

Prepare

  1. Cut the boiled tripe into pieces about three inches long.

Fry

  1. Dip the tripe pieces into a beaten egg mixed with milk and flour to form a batter.

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

  3. Remove the tripe and drain on a hot strainer.

Serve

  1. Place the drained tripe in a dish garnished with parsley.

  2. Serve with melted butter on the side.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 protein, cooked first by boiling and then coated and fried.
Egg
Binds the batter and helps it set and cling to the tripe during frying.
Flour
Forms the batter with the egg and milk, giving a coating that browns and crisps in hot oil.
Milk
Thins the batter so it coats the tripe evenly and adds some tenderness to the coating.
Butter
Adds richness and a rich flavor when served melted alongside the fried tripe.

The step that matters

Fry until golden brown. Hot oil sets the batter quickly and browns it; if the oil is not hot enough the coating absorbs grease and turns soggy rather than crisp.

Swap the parsley

How well each one fits the dish's main ingredients (egg, milk, flour, butter):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, milk, flour, butter. 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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