Tripe à la Provengale
From Chafing dish possibilities, 1898
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
54Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories54 kcal
Protein1.7 g
Carbohydrates8 g
Fiber2 g
Sugars4.3 g
Total Fat0.5 g
Sodium508 mg
Potassium434 mg
Calcium21 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C11 mg
Water123 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
Tripe k la Provengale To Lyonnaise Tripe from which the parsley has been omitted, add one tablespoon white wine. Cook until quite dry, then add one-half cup tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.