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Tripe Fricassee (Philadelphia Dish)
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
873Calories
26 gProtein
33 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein26 g
Carbohydrates33 g
Fiber8.3 g
Sugars3 g
Total Fat77 g
Saturated Fat38 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol362 mg
Sodium595 mg
Potassium635 mg
Calcium308 mg
Iron5.8 mg
Magnesium93 mg
Phosphorus267 mg
Zinc3.5 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A183 mcg
Vitamin E2.6 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate53 mcg
Choline302 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 61. The excerpt below is the record exactly as published.
TRIPE FRICASSEE A PHILADELPHIA DISH To one pint of boiling milk or cream add one pound of boiled tripe which has been cut in pieces one inch square. Season with one minced onion, a teaspoon of minced parsley, a teaspoon of celery seed, a dash of cayenne pepper, half a teaspoon of salt, and three or four pieces of mace. Allow to simmer fifteen minutes. Thicken with two tablespoons of flour, stirred in one tablespoon of butter
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