Fried Tripe

Name: Fried Tripe
Ingredients: two pounds of tripe; an onion of medium size; quarter of a pound of lard or drippings; salt; pepper; flour

From Home dissertations, 1891

Presented as published in 1891. 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

1852Calories

111 gProtein

14 gCarbs

147 gFat

Full nutrition (34 nutrients)

Calories1852 kcal

Protein111 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat147 g

Saturated Fat45 g

Monounsaturated Fat63 g

Polyunsaturated Fat28 g

Omega-30.1 g

Cholesterol1222 mg

Sodium886 mg

Potassium827 mg

Calcium660 mg

Iron5.7 mg

Magnesium133 mg

Phosphorus624 mg

Zinc13 mg

Copper0.7 mg

Manganese1 mg

Vitamin D5.4 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E4.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B1213 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.2 mg

Folate74 mcg

Choline1917 mg

Caffeine0 mg

Water898 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 104. The excerpt below is the record exactly as published.

FRIED TRIPE. Prepare the tripe for the final cooking as directed in the recipe for cleaning tripe, and then dry it on a clean towel, cut it in pieces about two inches square, and roll it in flour seasoned with salt and pepper ; peel and grate an onion of medium size for two pounds of tripe, put it over the fire with quarter of a pound of lard or drippings

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