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Tripe

A baked casserole of boiled tripe layered between bread slices, topped with egg, butter, and tripe liquor.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Tripe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Grease a pie dish.

  2. Soak 2 slices of bread in the tripe liquor and lay one slice in the dish.

Layer and bake

  1. Cut the tripe into small pieces and layer half over the bread.

  2. Add another slice of soaked bread, then the remaining tripe pieces.

  3. Cover with the last 2 slices of bread.

  4. Beat the egg with pepper and salt, then pour the liquor over the bread.

  5. Break the butter or dripping into small pieces and place on top.

  6. Bake for 15 minutes at 400°F (200°C).

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boiled tripe
Forms the main body of the dish and gives it its chewy, meaty texture.
Thin bread
Soaks up the tripe liquor, holding the layers together and adding moisture.
Egg
Beaten into the liquor, it helps bind the dish and set as it bakes.
Butter or dripping
Melts over the top, adding richness and helping the surface brown.

The step that matters

Soaking the bread in the tripe liquor. The bread needs to be moist enough to absorb the liquid evenly. Dry or poorly soaked slices can stay tough or leave pockets, so the layers will not bind well when baked.

“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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