Stewed Tripe

Name: Stewed Tripe
Ingredients: a pound and a half of tripe; 6 good-sized onions; | pint of water; a dessertspoonful of mustard; the same quantity of flour; \ pint of milk

From English and French cookery, 1890

Presented as published in 1890. 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

1097Calories

101 gProtein

98 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1097 kcal

Protein101 g

Carbohydrates98 g

Fiber16 g

Sugars50 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol859 mg

Sodium855 mg

Potassium2149 mg

Calcium987 mg

Iron6.1 mg

Magnesium213 mg

Phosphorus951 mg

Zinc12 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D2.3 mcg

Vitamin C67 mg

Vitamin A78 mcg

Vitamin E0.9 mg

Vitamin K3.7 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)7.5 mg

Folate210 mcg

Choline1425 mg

Caffeine0 mg

Water1831 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 45. The excerpt below is the record exactly as published.

Stewed Tripe. — A pound and a half of tripe, and 6 good-sized onions ; stew gently in | pint of water for 2 hours ; then pour off the greater part of the liquor, and add a dessertspoonful of mustard, the same quantity of flour, and \ pint of milk

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