To Fry Tripe
From The housekeeper's companion, 1883
Presented as published in 1883. 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
2598Calories
8 gProtein
77 gCarbs
250 gFat
Full nutrition (34 nutrients)
Calories2598 kcal
Protein8.3 g
Carbohydrates77 g
Fiber2.9 g
Sugars10 g
Total Fat250 g
Saturated Fat71 g
Monounsaturated Fat102 g
Polyunsaturated Fat67 g
Omega-31.9 g
Cholesterol222 mg
Sodium917 mg
Potassium150 mg
Calcium158 mg
Iron5.1 mg
Magnesium25 mg
Phosphorus311 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K87 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate115 mcg
Choline278 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 91. The excerpt below is the record exactly as published.
To Fry Tripe. — Take prepared tripe, lay it in a little water over night; in the morning scrape the rough side clean, then wipe it dry; then dip in wheat flour or rolled crackers. Have a thick-bottomed frying pan, put into it a cup of lard or beef dripping; let it become boiling hot; then lay the tripe in, the rough side down first, let it fry gently; when this side is a delicate brown turn the other and do likewise; then take it from the pan, add to it the fat in which it was fried a wineglass of vinegar
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