Boiled Tripe
From My mother's cook book, 1902
Serve as desired or simply as is.
Presented as published in 1902. 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
3084Calories
439 gProtein
0 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories3084 kcal
Protein439 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat134 g
Saturated Fat47 g
Monounsaturated Fat56 g
Polyunsaturated Fat6.5 g
Omega-30.3 g
Cholesterol4427 mg
Sodium7020 mg
Potassium2432 mg
Calcium2506 mg
Iron21 mg
Magnesium472 mg
Phosphorus2322 mg
Zinc52 mg
Copper2.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B1250 mcg
Thiamin (B1)0 mg
Riboflavin (B2)2.3 mg
Niacin (B3)32 mg
Folate181 mcg
Choline7076 mg
Caffeine0 mg
Water3055 g
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.
Boiled Tripe. — Eight pounds of tripe, one-half tablespoonsul of salt
Cook this with the app: pantry check, scaling, and the assistant.