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Fried Tripe

Name: Fried Tripe
Yield: 1 servings
Ingredients: Cut the tripe in squares; dip in beaten egg; a seasoning of salt and pepper; then dip in flour

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Abner Grant, Sherman, 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

256Calories

11 gProtein

43 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein11 g

Carbohydrates43 g

Fiber1.2 g

Sugars0.9 g

Total Fat4.3 g

Saturated Fat1.1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol56 mg

Sodium215 mg

Potassium108 mg

Calcium69 mg

Iron3.1 mg

Magnesium19 mg

Phosphorus96 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate94 mcg

Choline91 mg

Caffeine0 mg

Water41 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.

FRIED TRIPE. — Cut the tripe in squares, dip in beaten ^^%, to which has been added a seasoning of s^lt and pepper, then dip in flour

Cook this with the app: pantry check, scaling, and the assistant.