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Tripe and Onions
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
342Calories
34 gProtein
23 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein34 g
Carbohydrates23 g
Fiber2.6 g
Sugars12 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol292 mg
Sodium273 mg
Potassium563 mg
Calcium345 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus319 mg
Zinc4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate46 mcg
Choline474 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 60. The excerpt below is the record exactly as published.
Tripe and Onions. Wash in clean water, and put- it on with plenty cold w'ater, and let it boil' for il hours 07- longer Take it out ; cut tripe into neat pieces, and boil again for fully hour in milk, to which has been added a little flour (which has been fii’st mixed smoothly in cold Avater or milk), and 2 large onions
Cook this with the app: pantry check, scaling, and the assistant.