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Fried Tripe

Fried tripe is a dish of boiled tripe coated in eggs and breadcrumbs, then fried and served with onion sauce, lemon, and tomato ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Tripe

Ingredients

Directions

Prepare the tripe

  1. Boil the tripe until tender, then let it cool completely.

  2. Cut the tripe into pieces and roll them cornerwise.

  3. Tie the rolled pieces with thread and sprinkle with coarse sea salt and mace.

Coat and fry

  1. Dip the pieces in beaten eggs, then roll them in bread crumbs.

  2. Fry the coated tripe in hot fat until golden brown.

Serve

  1. Serve with onion sauce and a mixture of lemon and tomato ketchup.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked 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 and, once boiled until tender, gives it a soft, chewy texture.
Eggs
Act as a binder so the bread crumbs stick evenly to the tripe pieces.
Bread crumbs
Form a crisp coating that browns in hot fat, adding crunch and colour.

The step that matters

Let the tripe cool completely before cutting and rolling. Cooled tripe is firmer and holds its shape better, so the pieces are less likely to tear or unroll when cut, rolled and tied.

Swap the mace

How well each one fits the dish's main ingredients (egg, bread, onion, sauce, lemon, tomato, ketchup):

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against egg, bread, onion, sauce, lemon, tomato, ketchup. 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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