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Fried Tripe
From The Ideal cook book, 1899
Serves 2
A nice breakfast dish.
Presented as published in 1899. 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
191Calories
3 gProtein
18 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein2.7 g
Carbohydrates18 g
Fiber3.2 g
Sugars0.1 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol12 mg
Sodium4853 mg
Potassium185 mg
Calcium62 mg
Iron2 mg
Magnesium25 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline7.6 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 38. The excerpt below is the record exactly as published.
Fried Tripe—Ingredients—Salt and water, pepper, flour, lard, a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.