Tripe with Bacon
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
496Calories
12 gProtein
95 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein12 g
Carbohydrates95 g
Fiber10 g
Sugars1.8 g
Total Fat8.5 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol11 mg
Sodium132 mg
Potassium507 mg
Calcium115 mg
Iron3.6 mg
Magnesium77 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate34 mcg
Choline19 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
Tripe with Bacon Cut slices of bacon in strips, and fry until crisp ; then remove bacon. Wipe pickled tripe and cut in pieces for serving. Sprinkle with salt and pepper, roll in corn meal, and saute in bacon fat
Cook this with the app: pantry check, scaling, and the assistant.