Why it works: Beer and butter work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 680 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
To Fry Tripe
Ingredients
Directions
Prepare
Cut the tripe into long pieces about three inches wide.
Dip the tripe in small beer batter or yolks of eggs.
Fry and serve
Heat a large pan of fat and fry the tripe until brown.
Remove the tripe and let it drain.
Serve with plain butter.
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.
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Beer + buttertop 15% of all pairsSmell alikemoderateCooked together680 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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 gets cut, coated and fried until brown.
- Small beer batter or yolks of eggs
- Coats the tripe so it fries to a crisp, browned surface.
- Fat for frying
- Conducts heat to brown the coated tripe and crisp its outside.
- Plain butter
- Adds richness and a mild, creamy flavour when served with the fried tripe.
The step that matters
Frying until brown. Fat must be hot enough to brown the coating quickly; if it is too cool, the tripe absorbs oil and turns greasy instead of crisp.
“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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