gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tripe a la Lucca
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
26Calories
2 gProtein
1 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories26 kcal
Protein1.9 g
Carbohydrates0.8 g
Sugars0 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.4 mg
Sodium109 mg
Potassium12 mg
Calcium55 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.9 mg
Water1.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 106. The excerpt below is the record exactly as published.
Tripe a la Lucca ; Trippa alia Lucchese. — Cut the tripe into strips, having pressed it well with a cloth to get out any water remaining in it. Put it into a saucepan to cook with butter, salt, and a little chopped onion. Let it cook for about half an hour and then sprinkle generously over it grated Parmesan, with more butter, pepper, and a little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.