Southern Tripe
From 365 breakfast dishes, 1901
From 'Table Talk,' Philadelphia.
Presented as published in 1901. 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
752Calories
91 gProtein
28 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein91 g
Carbohydrates28 g
Fiber2.6 g
Sugars10 g
Total Fat39 g
Saturated Fat9.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol869 mg
Sodium1006 mg
Potassium936 mg
Calcium514 mg
Iron5.3 mg
Magnesium115 mg
Phosphorus554 mg
Zinc10 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B129.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate87 mcg
Choline1358 mg
Caffeine0 mg
Water928 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 40. The excerpt below is the record exactly as published.
Southern Tripe. Melt a large tablespoonful of butter in an iron spider ; add i fine-chopped onion ; cook slowly until colored ; add i tablespoonful of flour and brown it ; then stir in gradually }i a pt. of strong beef stock and as much stewed tomato. Add i J^ lbs. of boiled tripe
Cook this with the app: pantry check, scaling, and the assistant.