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Beef Tripe, To Roast
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with sliced lemon and melted butter.
Presented as published in 1892. 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
386Calories
55 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein55 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol553 mg
Sodium440 mg
Potassium304 mg
Calcium313 mg
Iron2.7 mg
Magnesium59 mg
Phosphorus290 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate23 mcg
Choline885 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
Beef Tripe, To Roast. — Boil two pounds of tripe for an hour or more, and then cut into convenient-sized pieces. Spread them out, and lay over each a rich veal stuffing
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