Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Tripe
Ingredients
Directions
Prepare
Heat the pork fat or beef dripping in a chafing dish.
Cut the tripe into neat pieces.
Dip the tripe pieces in flour, then season with pepper and coarse sea salt.
Dip the seasoned tripe in the egg batter.
Fry
Fry the tripe in the hot fat until golden brown.
Alternatively, roll the tripe in egg and bread crumbs, then fry in butter.
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 + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + porktop 16% of all pairsSmell alikemoderateCooked together22,121 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + porktop 27% of all pairsSmell alikelowCooked together11,187 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + porktop 30% of all pairsSmell alikemoderateCooked together10,387 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Is the main ingredient that is cooked and eaten, becoming tender when fried.
- Egg
- Binds the coating so the flour and crumbs stick to the tripe.
- Flour
- Dries the surface of the tripe so the egg coating adheres evenly.
- Pork fat or beef dripping
- Conducts heat for frying and gives the tripe a rich flavour and golden browning.
The step that matters
Fry the tripe in the hot fat until golden brown. If the fat is not hot enough, the coated tripe absorbs more fat and turns greasy instead of crisp. Proper heat sets the coating quickly and browns it through the Maillard reaction.
“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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