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Tripe Stew
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, 111.
Presented as published in 1912. 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
118Calories
4 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein3.9 g
Carbohydrates26 g
Fiber3.8 g
Sugars9.5 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.6 mg
Sodium15 mg
Potassium341 mg
Calcium57 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate53 mcg
Choline26 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.
TRIPE STEW.^Cut fresih tripe into pieces about 5 inches long and 4-wide. Place on the stove in just enough hot water to cover. Cut up 6 or 7 onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Add a paste made of milk, thickened with flour
Cook this with the app: pantry check, scaling, and the assistant.