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Tripe Stew

Name: Tripe Stew
Yield: 6 servings
Ingredients: 3 Pounds Boiled Tripe; 2 Tablespoons Lard; 1 Tablespoon Butter; 1 Cup Greens; 6 Large Potatoes; 3 Onions; 3 Cloves; 3 Garlic Cloves; 1 Quart Tomatoes; Few Dried Mushrooms

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

420Calories

33 gProtein

43 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein33 g

Carbohydrates43 g

Fiber7 g

Sugars7.2 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol286 mg

Sodium245 mg

Potassium1224 mg

Calcium218 mg

Iron3.3 mg

Magnesium94 mg

Phosphorus292 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D0.3 mcg

Vitamin C49 mg

Vitamin A42 mcg

Vitamin E1 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B123.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate70 mcg

Choline483 mg

Caffeine0 mg

Water473 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 69. The excerpt below is the record exactly as published.

TRIPE STEW 3 Pounds Boiled Tripe 2 Tablespoons Lard 1 Tablespoon Butter 1 Cup Greens 6 Large Potatoes 3 Onions 3 Cloves 3 Garlic Cloves 1 Quart Tomatoes Few Dried Mushrooms

Cook this with the app: pantry check, scaling, and the assistant.