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Tripe, Spanish
From San Rafael cook book, 1906, 1906
Serves 4
Tripe must be fresh and tender.
Presented as published in 1906. 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
257Calories
30 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein30 g
Carbohydrates15 g
Fiber5 g
Sugars5.9 g
Total Fat9.5 g
Saturated Fat3.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol277 mg
Sodium247 mg
Potassium640 mg
Calcium225 mg
Iron2.7 mg
Magnesium67 mg
Phosphorus201 mg
Zinc3.7 mg
Copper0.3 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A63 mcg
Vitamin E1.6 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate44 mcg
Choline458 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.
TRIPE, SPANISH— Miss H. Pregge. Take about 2 lbs. of tripe (honey-comb is the best) ; wash thoroughly and cut into small pieces; then put irto a saucepan and scald with boiling water for 10 or 15 min.; pour off the water and add 1 qt. of tomatoes, a little salt, a small piece of green or red pepper and about 5 whole cloves, a small onion cut fine, an-d; a lime thinly sliced
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