dairy-freenut-freesoy-freefish-freeshellfish-free
Tripe (Fried)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
330Calories
17 gProtein
44 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein17 g
Carbohydrates44 g
Fiber2.7 g
Sugars3.9 g
Total Fat8.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol217 mg
Sodium534 mg
Potassium203 mg
Calcium155 mg
Iron3.9 mg
Magnesium35 mg
Phosphorus214 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate89 mcg
Choline205 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Recipes for the million (1891), page 214. The excerpt below is the record exactly as published.
TRIPE (FRIED). — Cut the tripe into pieces of equal size, boil them till tender, let them grow cold, then dip them in egg and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.