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Tripe a la Lyonnaise
From The table, 1889
Serves 2
Presented as published in 1889. 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
478Calories
43 gProtein
14 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein43 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol458 mg
Sodium336 mg
Potassium447 mg
Calcium270 mg
Iron2.3 mg
Magnesium59 mg
Phosphorus262 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B124.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate46 mcg
Choline673 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 176. The excerpt below is the record exactly as published.
Tripe a la Lyonnaise. — Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.