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Boiled Tripe
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. E. Jefferson, Maywood, 111.
Presented as published in 1912. 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
41Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein2.3 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium15 mg
Potassium118 mg
Calcium26 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline29 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 239. The excerpt below is the record exactly as published.
BOILED TRIPE.— Wash the tripe well through several boil- ing waters; then put it in cold water, and let it soak over night. Scrape again, until white and clean. Boil the tripe in equal parts of 348 - MEATS milk and water for Vz hr., boiling at the same time and in the same water a couple of onions
Cook this with the app: pantry check, scaling, and the assistant.