Tripe Stewed

Name: Tripe Stewed
Ingredients: 8 lbs. Tripe; an ounce of dripping; 3 Onions; Pepper; Salt; three-quarters of a pint of water; a table-spoonful of flour

From Household cookery and laundry work, 1882

For brown tripe, follow the same preparation.

Presented as published in 1882. 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

3548Calories

445 gProtein

48 gCarbs

163 gFat

Full nutrition (34 nutrients)

Calories3548 kcal

Protein445 g

Carbohydrates48 g

Fiber7.7 g

Sugars19 g

Total Fat163 g

Saturated Fat55 g

Monounsaturated Fat68 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol4456 mg

Sodium3549 mg

Potassium3102 mg

Calcium2619 mg

Iron23 mg

Magnesium522 mg

Phosphorus2461 mg

Zinc52 mg

Copper2.8 mg

Manganese3.7 mg

Vitamin D1.4 mcg

Vitamin C33 mg

Vitamin A0 mcg

Vitamin E4.2 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B1250 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.5 mg

Niacin (B3)33 mg

Folate279 mcg

Choline7138 mg

Caffeine0 mg

Water3812 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 21. The excerpt below is the record exactly as published.

TRIPE STEWED. 8 lbs. Tripe. Flour. 3 Onions. Pepper and Salt. If the tripe is preferred brown, put into a stew-pan an ounce of dripping, and make it quite hot; slice the onions, and fry them in the dripping a brown colour; sprinkle in a table-spoonful of flour, stir till quite mixed and a little brown; now add three-quarters of a pint of water

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