Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
156
Calories
2g
Protein
12g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of butter
- a pound of cold boiled tripe into neat squares
- a tablespoonful of chopped onion in a frying pan
- a teaspoonful of chopped parsley
- parsley
- vinegar
- salt
- cayenne
Directions
1
Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a frying pan and fry to a delicate brown; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt and cayenne; stir the pan to prevent burning. Cover the bottom of a platter with tomato sauce, add the contents of the pan and serve.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg