Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
To Fry Tripe
Ingredients
Directions
Boil the onions
Peel the onions and boil them gently for an hour.
Strain the water from the onions.
Fry and serve
Dip the boiled onions in the batter and fry them in boiling fat.
Cut the tripe into squares of about three inches.
Dip the tripe pieces in the batter and fry them in boiling fat.
Arrange the fried tripe and onions alternately on a dish, with the tripe resting on the onions.
Serve plain or with a little fried parsley.
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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Onion + parsleytop 9% of all pairsSmell alikemoderateCooked together25,843 recipes
Shared aroma: 2,4-decadienal (seaweed).
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 and gives a chewy, meaty bite.
- Onions
- Boiling softens them and adds mild sweetness that balances the fried coating.
- Batter
- Forms a crisp, golden coating that seals in moisture during frying.
The step that matters
Frying in boiling fat. The batter must meet very hot fat so it sets and crisps quickly. If the fat is too cool, the coating absorbs oil, turns greasy and falls away from the tripe and onions.
“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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