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Boiled Tripe
From Handbook of practical cookery, 1886
Serves 6
Serve as desired or simply as is.
Presented as published in 1886. 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
514Calories
73 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein73 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol738 mg
Sodium1170 mg
Potassium405 mg
Calcium418 mg
Iron3.6 mg
Magnesium79 mg
Phosphorus387 mg
Zinc8.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B128.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate30 mcg
Choline1179 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 154. The excerpt below is the record exactly as published.
Boiled Tripe.— Eight pounds of tripe, one half table- spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.