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Tripe in Batter

Tripe is boiled, cut into squares, dipped in batter, and fried until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tripe in Batter

Ingredients

Directions

Cook the tripe

  1. Boil the tripe in 4 cups of cold water with salt, pepper, bay leaf, mace, onions, and vinegar for 2 hours.

  2. Once cooked, dry the tripe with a clean cloth and cut it into 2-inch squares.

Fry and serve

  1. Dip each square in batter and fry in hot fat until crisp and light brown.

  2. Remove each piece and place it on paper to absorb excess fat. Serve immediately.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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
Provides the main body and chewy texture of the dish.
Batter
Forms a crisp, golden coating that seals in moisture during frying.
Onions
Add aroma and savory sweetness to the cooking liquid.
Vinegar
Adds a little acidity that helps tenderize the tripe while it simmers.

The step that matters

Drying the tripe before battering. Surface water left on the cooked tripe turns to steam in hot fat, which can make the batter lift off or splatter and stop it from crisping evenly.

Swap the mace

How well each one fits the dish's main ingredients (pepper, onion, vinegar):

  1. Garlicfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against pepper, onion, vinegar. 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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