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Pickled Tripe

Name: Pickled Tripe
Yield: 4 servings
Ingredients: one pint of good vinegar; one-half of a teaspoonful of salt; one dozen peppercorns; six cloves; half of a small bay leaf; a tiny bit of mace; one small onion cut fine

From Kirmess cook book, 1907

Serves 4

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

90Calories

1 gProtein

12 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories90 kcal

Protein1.4 g

Carbohydrates12 g

Fiber4.8 g

Sugars1.8 g

Total Fat3.1 g

Saturated Fat0.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium322 mg

Potassium179 mg

Calcium85 mg

Iron2 mg

Magnesium37 mg

Phosphorus32 mg

Zinc0.4 mg

Copper0.2 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C4.1 mg

Vitamin A3.6 mcg

Vitamin E0.7 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate14 mcg

Choline5.2 mg

Caffeine0 mg

Water148 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.

PICKLED TRIPE. Boil together for five minutes one pint of good vine- gar, one-half of a teaspoonful of salt, one dozen pep- percorns, six cloves, half of a small bay leaf, a tiny bit of mace and one small onion cut fine

Cook this with the app: pantry check, scaling, and the assistant.