Broiled Tripe
From The home science cook book, 1902
Best served with butter flavored with salt, pepper, and lemon juice.
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
402Calories
57 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein57 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat6.1 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol577 mg
Sodium459 mg
Potassium317 mg
Calcium326 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus303 mg
Zinc6.7 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 B126.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate24 mcg
Choline923 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.
Broiled Tripe. Have the tripe boiled tender and thoroughly cooled and dried. Cut it in pieces to fit the broiler, cover with cracker dust, let it stand five minutes, then spread all over with melted butter or olive oil, and dust again with the fine cracker. Lay the tripe on the broiler and cook the smooth side first until slightly brown, then turn and brown the other side. Serve it with the honeycomb side up, that it may hold the gen- erous portion of butter flavored with salt
Cook this with the app: pantry check, scaling, and the assistant.