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Irish Tripe
From Cassell's dictionary of cookery, 1892
Serves 1
A little lemon juice may be added if liked.
Presented as published in 1892. 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
428Calories
61 gProtein
0 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein61 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat6.5 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol614 mg
Sodium489 mg
Potassium337 mg
Calcium350 mg
Iron3 mg
Magnesium66 mg
Phosphorus322 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B127 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate25 mcg
Choline982 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 750. The excerpt below is the record exactly as published.
Irish Tripe»^5-Procui-ethe tripequite fresh, cut it into sivps or pieces of two inches broad and four inches long, stew them for an hour in milk and watelj and a little salt; add onions, and boil them iintil tender. Put the tripe on a dish, thicken so&ie of the sauce with flour and butter, and mix in a little mustard
Cook this with the app: pantry check, scaling, and the assistant.