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To Fry Tripe

A dish of boiled tripe coated in a flour, egg, and milk batter, then fried until pale brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

To Fry Tripe

Ingredients

Directions

Prepare the tripe

  1. Wash the tripe well and boil until tender.

  2. Take the thickest parts and dry them with a cloth.

Batter and fry

  1. Make a thick batter with the flour, egg, milk, and season with salt and minced onion if desired.

  2. Dip the tripe into the batter.

  3. Fry the battered tripe in hot fat until pale brown.

  4. Drain on porous paper and serve on a folded napkin.

  5. Garnish with fried parsley.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the thick batter that coats the tripe and crisps when fried.
Egg
Binds the batter so it adheres to the tripe and sets as it fries.
Milk
Thins the flour and egg into a batter with a smooth, coating consistency.

The step that matters

Frying the battered tripe in hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of setting into a crisp, pale brown coating. Hot fat seals the batter quickly.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (pepper, flour, egg, milk, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against pepper, flour, egg, milk, parsley. 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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