Fried Tripe
From The easiest way in housekeeping and cooking, 1881
In cities, tripe can be bought prepared; in the country, it must be cleaned and boiled until tender.
Presented as published in 1881. 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
465Calories
14 gProtein
98 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein14 g
Carbohydrates98 g
Fiber0.6 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2336 mg
Potassium202 mg
Calcium36 mg
Iron7.3 mg
Magnesium38 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.3 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 81. The excerpt below is the record exactly as published.
Fried Tripe. The tripe can be merely cut in squares, rolled in flour, salted and peppered
Cook this with the app: pantry check, scaling, and the assistant.