Tripe and Onions
From Buckmaster's cookery, 1887
Ensure the tripe is fresh and simmered slowly.
Presented as published in 1887. 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
1716Calories
152 gProtein
129 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1716 kcal
Protein152 g
Carbohydrates129 g
Fiber15 g
Sugars85 g
Total Fat66 g
Saturated Fat30 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol1224 mg
Sodium1286 mg
Potassium3384 mg
Calcium2032 mg
Iron7.2 mg
Magnesium324 mg
Phosphorus1826 mg
Zinc19 mg
Copper1 mg
Manganese1.9 mg
Vitamin D9.4 mcg
Vitamin C67 mg
Vitamin A312 mcg
Vitamin E1.5 mg
Vitamin K3.6 mcg
Vitamin B61.8 mg
Vitamin B1218 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)10 mg
Folate216 mcg
Choline1997 mg
Caffeine0 mg
Water2424 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 62. The excerpt below is the record exactly as published.
TRIPE AND ONIONS. Ingredients. 2 lbs. of Tripe. 6 Onions. 2 pints of Milk
Cook this with the app: pantry check, scaling, and the assistant.