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Flaki (Chopped Tripe)
From Banquets of the nations, 1911
Serves 5
Serve with sautéed potatoes.
Presented as published in 1911. 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
494Calories
30 gProtein
14 gCarbs
24 gFat
Full nutrition (35 nutrients)
Calories494 kcal
Protein30 g
Carbohydrates14 g
Fiber4 g
Sugars4.1 g
Total Fat24 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol251 mg
Sodium2473 mg
Potassium470 mg
Calcium198 mg
Iron2.6 mg
Magnesium57 mg
Phosphorus233 mg
Zinc3.5 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A28 mcg
Vitamin E0.7 mg
Vitamin K95 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate35 mcg
Choline383 mg
Caffeine0 mg
Alcohol15 g
Water289 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 195. The excerpt below is the record exactly as published.
Flaki. (Chopped Tripe.) Get two pounds of well-cleaned tripe and cut in quarter-inch squares, and put in a pot with plenty of water. Bring to the boil and skim very carefully. Add some cold water and skim again till no more scum 493 BANQUETS OF THE NATIONS rises. Have ready another pot of two pints of boiling brown stock, in which plunge the pieces of tripe, adding half a pound of streaky bacon cut in one-inch squares, a calf's foot boned and cut like the bacon, a bunch of fine herbs, three whole onions, three cloves, a teacupful of brandy, pepper and salt
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