dairy-freenut-freesoy-freefish-freeshellfish-free
To Fry Tripe
From Original White House Cookbook, 1887
Serves 1
Leftover boiled tripe can be used.
Presented as published in 1887. 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
457Calories
61 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein61 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol739 mg
Sodium511 mg
Potassium373 mg
Calcium341 mg
Iron3.6 mg
Magnesium65 mg
Phosphorus389 mg
Zinc7.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B126.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate46 mcg
Choline1032 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 76. The excerpt below is the record exactly as published.
TO FRY TRIPE. Boil the tripe the day before till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them in grated bread crumbs. Have ready in a frying pan over the fire some good beef drippings. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown. T ou may serve it with onion sauce. Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner. FRICASSEED TRIPE. Cut a pound of tripe
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Cook this with the app: pantry check, scaling, and the assistant.