Tripe and Onions

Name: Tripe and Onions
Ingredients: 1 lb. tripe; onions cut small; 1 oz. flour; 4 pint milk

From The Bile Beans cookery book, 1931

Presented as published in 1931. 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

696Calories

68 gProtein

47 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein68 g

Carbohydrates47 g

Fiber2.6 g

Sugars18 g

Total Fat25 g

Saturated Fat10 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol583 mg

Sodium539 mg

Potassium927 mg

Calcium653 mg

Iron4.6 mg

Magnesium111 mg

Phosphorus611 mg

Zinc7.9 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E0.6 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B127.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.3 mg

Folate97 mcg

Choline937 mg

Caffeine0 mg

Water733 g

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 5. The excerpt below is the record exactly as published.

TRIPE AND ONIONS.—Put 1 Ib. tripe into - saucepan of cold water. Allow to boil, then strain - away water; cut tripe into nice-sized pieces, put tripe ' back inte saucepan with onions cut small. Just cover with hot water and simmer about 1 hr., or until oe tender. Mix 1 oz. flour to smooth paste with 4 pint “milk

Cook this with the app: pantry check, scaling, and the assistant.