Stewed Tripe and Tomato Sauce

Name: Stewed Tripe and Tomato Sauce
Ingredients: Wash 1 lb. of tripe; 1 onion cut in slices; 1 pt. of tomatoes; 2 tablespoonfuls of flour; in 1/2 cupful of cold water

From 365 breakfast dishes, 1901

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

557Calories

61 gProtein

38 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories557 kcal

Protein61 g

Carbohydrates38 g

Fiber6.1 g

Sugars14 g

Total Fat18 g

Saturated Fat6 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol553 mg

Sodium466 mg

Potassium1250 mg

Calcium384 mg

Iron4.7 mg

Magnesium112 mg

Phosphorus422 mg

Zinc7.3 mg

Copper0.6 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A125 mcg

Vitamin E2 mg

Vitamin K24 mcg

Vitamin B60.5 mg

Vitamin B126.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7 mg

Folate121 mcg

Choline914 mg

Caffeine0 mg

Water917 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.

Stewed Tripe and Tomato Sauce. Wash I lb. of tripe ; cover with hot water ; add I onion cut in slices ; cover the sauce- pan and let cook slowly for half an hour. In another saucepan put i pt. of tomatoes and cook them for 10 minutes ; strain through a fine sieve and return to the pan. Wet 2 tablespoon fuls of flou

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