A Brown Stew of Tripe
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1128Calories
120 gProtein
82 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1128 kcal
Protein120 g
Carbohydrates82 g
Fiber13 g
Sugars32 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol1107 mg
Sodium910 mg
Potassium1724 mg
Calcium801 mg
Iron7.8 mg
Magnesium197 mg
Phosphorus815 mg
Zinc14 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B61 mg
Vitamin B1213 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate213 mcg
Choline1815 mg
Caffeine0 mg
Water1434 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 7. The excerpt below is the record exactly as published.
A Brown Stew of Tripe Required. — 2 lbs. of tripe, 4 or 5 onions, 1 quart of stock or pot liquor, flour, dripping. Method. — Peel and slice the onions from the top to the bottom. Fry them in a saucepan in the dripping until they are brown, but not at all burned. Pour in the stock or pot liquor, well wash the tripe, cut it into slices, and add it to the onions ; simmer for an hour. Thicken with two table-spoonfuls of flour. A little lean bacon
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