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Fried Tripe

Fried tripe is a dish of boiled tripe rolled, coated in eggs and breadcrumbs, then fried and served with onion sauce, lemon, and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe until tender.

  2. Let the tripe cool completely.

  3. Cut the tripe into pieces.

  4. Roll the pieces cornerwise.

  5. Tie the rolled pieces with thread.

  6. Sprinkle the tied pieces with salt and mace.

Coat and fry

  1. Dip the pieces in beaten eggs.

  2. Roll the pieces in bread crumbs.

  3. Fry the pieces in hot fat until golden brown.

Serve

  1. Serve the fried tripe with onion sauce.

  2. Add a little lemon to the sauce.

  3. Add tomato ketchup to the sauce.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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, becoming tender when boiled.
Eggs
Bind the bread crumbs to the tripe so the coating holds during frying.
Bread crumbs
Form a crisp coating that browns when fried.
Fat for frying
Conducts heat to brown the coating and gives it a golden, crisp surface.
Lemon
Adds acidity that brightens the onion sauce.

The step that matters

Let the tripe cool completely. Cutting, rolling and coating warm tripe is hard because it is soft and slippery. Cooling firms the tripe so the pieces hold their shape and the egg and crumb coating adheres evenly before frying.

Swap the mace

How well each one fits the dish's main ingredients (egg, bread, onion, sauce, lemon, tomato, ketchup):

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against egg, bread, onion, sauce, lemon, tomato, ketchup. 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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