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Fried Tripe à la Marinidre
From European and American cuisine, 1914
Serves 3
Serve hot.
Presented as published in 1914. 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
578Calories
43 gProtein
73 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein43 g
Carbohydrates73 g
Fiber29 g
Sugars1.2 g
Total Fat18 g
Saturated Fat6.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol401 mg
Sodium2647 mg
Potassium1640 mg
Calcium690 mg
Iron14 mg
Magnesium235 mg
Phosphorus393 mg
Zinc5.2 mg
Copper1.8 mg
Manganese16 mg
Vitamin D0.7 mcg
Vitamin C2.2 mg
Vitamin A85 mcg
Vitamin E2 mg
Vitamin K172 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate53 mcg
Choline554 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 177. The excerpt below is the record exactly as published.
Fried Tripe ft la Marinidre.— Wash lYt pound tripe, cut it into pieces 4 inches long and 2 inches wide, season with 1 even tablespoonf nl sialt, 1 even teaspoonful pepper. Place the tripe in a bowl, mix 1 pint vinegar with Yt pint water, pour it over; add 1 sliced onion, 3 cloves, 1 bay leaf, a blade of mace, and 12 whole peppers, cover and let it stand 24 hours, or longer. When ready to cook take out the tripe, wipe dry,, and dust with flour ; beat 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.