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Tripe a la Bourgeoise
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
66Calories
6 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein5.8 g
Carbohydrates7.7 g
Fiber1.3 g
Sugars3.2 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium243 mg
Potassium174 mg
Calcium27 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate15 mcg
Choline42 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.
Tripe a la Bourgeoise. First boil the tripe, then cut it into pieces two inches long. Put them in a saucepan with a sHce of ham and a little bacon cut up in small pieces; season with an onion, a little garlic, and a bay-leaf; moisten with a very small quantity of the water in which the tripo has been boiled
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