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Soused Tripe
From Buckeye cookery, 1892
Serves 6
Can be served in various ways.
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
23Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein0.3 g
Carbohydrates2.8 g
Fiber1.3 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.5 mg
Potassium23 mg
Calcium19 mg
Iron0.6 mg
Magnesium7.3 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline0.1 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 110. The excerpt below is the record exactly as published.
SOUsED TRIPE. After Prepanue it according to directions in ‘« How to cut and cure meats,” place in a stone jar in layers, seasoning every Jayer with pepper and salt, and pour over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of mace, and a stick of cinnamon
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