Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Tripe Frite
Ingredients
Directions
Prepare
Prepare the tripe and cut it into strips about 1 inch wide and 3 inches long.
Coat each strip first with egg, then with bread crumbs.
Fry and serve
Drop the coated strips into boiling lard.
Fry until they are very light golden-brown.
Drain on paper and dry in the mouth of the oven.
Serve on a folded napkin.
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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Egg + breadtop 13% of all pairsSmell alikemoderateCooked 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, cooked until tender and crisp on the outside.
- Egg
- Binds the bread crumbs to the tripe so the coating holds during frying.
- Bread crumbs
- Form a crisp, golden coating that browns in the hot fat.
- Boiling lard
- Cooks the coated strips quickly and gives them a crisp, browned surface.
The step that matters
Fry until very light golden-brown. Frying in fat that is too cool lets the coating soak up grease and turn soggy, while overcooking dries the tripe and darkens the crumbs. Stopping at very light golden-brown keeps the crust crisp and the inside tender.
“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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