Baked Tripe

Name: Baked Tripe
Ingredients: Two pounds of boiled tripe; four ounces of bread crumbs; two eggs; one-half pint of the liquor in which the tripe is boiled; one teaspoonful of salt; one-half teaspoonful of pepper

From The art of cooking, 1880

If tripe liquor is unavailable, substitute with milk or water.

Presented as published in 1880. 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

1365Calories

138 gProtein

83 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1365 kcal

Protein138 g

Carbohydrates83 g

Fiber5.4 g

Sugars7.4 g

Total Fat49 g

Saturated Fat16 g

Monounsaturated Fat19 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1479 mg

Sodium4185 mg

Potassium984 mg

Calcium896 mg

Iron13 mg

Magnesium181 mg

Phosphorus968 mg

Zinc16 mg

Copper1 mg

Manganese2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2 mg

Vitamin K9.7 mcg

Vitamin B60.4 mg

Vitamin B1214 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate214 mcg

Choline2080 mg

Caffeine0 mg

Water848 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 96. The excerpt below is the record exactly as published.

Baked Tripe.-r-Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one-half pint of the liquor in which the tripe is boiled, one teaspoonful of salt, one-half teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.