dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Tripe (Tripes Frites)
From Cookery for every household, 1914
Serves 1
Use blanket or honeycomb tripe for best results.
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
794Calories
60 gProtein
31 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein60 g
Carbohydrates31 g
Fiber1.6 g
Sugars3.4 g
Total Fat47 g
Saturated Fat8.7 g
Monounsaturated Fat29 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol579 mg
Sodium632 mg
Potassium475 mg
Calcium367 mg
Iron4.3 mg
Magnesium75 mg
Phosphorus353 mg
Zinc6.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C39 mg
Vitamin A32 mcg
Vitamin E10 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B126.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate97 mcg
Choline932 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 354. The excerpt below is the record exactly as published.
Fried Tripe (Tripes Frites) 1 lb. cooked tripe. Salt. Pepper. 2 table-sps. salad oil. 1 table - sp. chopped onion. Juice of | lemon. A little flour. Beaten egg. Bread-crumbs.
Cook this with the app: pantry check, scaling, and the assistant.