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To Fry Tripe

A dish of fried tripe coated in beer batter or egg yolks and served with plain butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

  1. Cut tripe into long pieces about 3 inches wide.

  2. Dip the tripe in small beer-batter or yolks of eggs.

  3. Heat a large pan of fat.

Fry and serve

  1. Fry the tripe until brown.

  2. Remove the tripe.

  3. Let it drain.

  4. Serve with plain butter.

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. Beer + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked 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 food being cooked, so it sets the texture and flavour of the dish.
Small beer-batter or yolks of eggs
Forms a coating that crisps and browns in the hot fat while sealing in moisture.
Fat for frying
Conducts heat to cook the coated tripe and gives it a crisp, browned surface.
Plain butter
Adds richness and a smooth, creamy flavour when served with the fried tripe.

The step that matters

Fry the tripe until brown. The fat must be hot enough to crisp the coating quickly. If it is too cool, the batter absorbs fat and turns greasy and pale instead of crisp and golden.

“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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