gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lyonnaise Tripe
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
393Calories
55 gProtein
2 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein55 g
Carbohydrates1.7 g
Fiber0.3 g
Sugars0.8 g
Total Fat28 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol585 mg
Sodium442 mg
Potassium332 mg
Calcium319 mg
Iron2.7 mg
Magnesium61 mg
Phosphorus298 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate26 mcg
Choline886 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.
LYONNAISE TRIPE. Cut a pound or more of tripe into inch squares- Melt one large tablespoonful of butter in a frying pan, add two tablespoonfuls of chopped onion and cook slowly until the onion begins to color- Add the tripe, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.