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Fried Tripe

A dish of boiled tripe coated in a batter of eggs, flour, and milk, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Tripe

Ingredients

Directions

Make the batter

  1. In a bowl, whisk together the eggs, flour, and milk to make a batter.

Fry

  1. Dip each piece of tripe into the batter twice.

  2. Heat lard in a pan over medium-high heat.

  3. Fry the battered tripe until golden brown.

  4. For a variation, fry the tripe without batter and drizzle with vinegar before browning.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + vinegartop 28% of all pairs
    Smell alikemoderate
    Cooked together2,949 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

Eggs
Bind the batter and help it set into a firm, crisp coating when fried.
All-purpose flour
Thickens the batter so it clings to the tripe and browns during frying.
Milk
Thins the batter to a coating consistency and adds moisture and mild richness.
Tripe
Main ingredient, already boiled, which the batter coats and fries to a golden crust.

The step that matters

Fry the battered tripe until golden brown. Lard must be hot enough before the tripe goes in. Too cool and the batter absorbs fat and turns greasy; the flour and egg then need steady heat to set and brown.

“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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