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Fried Tripe
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
276Calories
11 gProtein
49 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein11 g
Carbohydrates49 g
Fiber0 g
Sugars0.1 g
Total Fat3.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol108 mg
Sodium4899 mg
Potassium129 mg
Calcium38 mg
Iron4.1 mg
Magnesium21 mg
Phosphorus125 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate113 mcg
Choline98 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 21. The excerpt below is the record exactly as published.
FRIED TRIPE. Dredge with flour, or dip in egg or cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt
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