Stewed Tripe with Onions

Name: Stewed Tripe with Onions
Ingredients: 1 lb. tripe; 4 onions (parboiled or scalded); | pint milk; | oz. butter; 1 dessert-spoonful flour; Salt and pepper

From Cookery book and general axioms for plain cookery, 1890

The time for cooking tripe depends on its previous dressing.

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

772Calories

69 gProtein

67 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories772 kcal

Protein69 g

Carbohydrates67 g

Fiber10 g

Sugars37 g

Total Fat37 g

Saturated Fat11 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol616 mg

Sodium558 mg

Potassium1548 mg

Calcium753 mg

Iron3.9 mg

Magnesium148 mg

Phosphorus713 mg

Zinc8.5 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C44 mg

Vitamin A78 mcg

Vitamin E0.7 mg

Vitamin K2.4 mcg

Vitamin B60.9 mg

Vitamin B127.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.9 mg

Folate137 mcg

Choline964 mg

Caffeine0 mg

Water1134 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 21. The excerpt below is the record exactly as published.

STEWED TRIPE WITPI ONIONS. Ingredients : — 1 lb. tripe. 4 onions (parboiled or scalded). pint milk. | oz. butter. 1 dessert-spoonful flour. Salt and pepper

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