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Tripe Ragout
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
343Calories
32 gProtein
19 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein32 g
Carbohydrates19 g
Fiber5.4 g
Sugars5.6 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol284 mg
Sodium1412 mg
Potassium1135 mg
Calcium250 mg
Iron3.7 mg
Magnesium84 mg
Phosphorus246 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A260 mcg
Vitamin E3.9 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate25 mcg
Choline449 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 63. The excerpt below is the record exactly as published.
TRIPE RAGOUT. 1 lb. tripe 1 C. celerv cubes % onion (i/2 inch) 1 T. beef fat 1 C. strained tomatoes i/2 t. salt dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.