Tripe
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium0 mg
Calcium6.5 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 5. The excerpt below is the record exactly as published.
Tripe. Wash the tripe thoroughly. Cut in pieces and throw into lukewarm water for two hours. Have ready some boiling Kme water. Pltmge a piece of tripe on the prongs of a fork into the kettle. Fasten it on a board and scrape with a knife. If the lime water is strong enough it will be cleansed easily. If not add more lime. Throw into cold water to soak several days
Cook this with the app: pantry check, scaling, and the assistant.