Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
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
- four pounds of tripe
- a large piece of butter rolled in flour
Directions
Take four pounds of tripe, and four ox feet. Put them into a large pot with as much water as will cover them, some whole pepper, and a little salt. Hang them over the fire early in the morning. Let them boil slowly, keeping thy pot closely covered. When the tripe is quite tender, and the ox feet boiled to pieces, take them out, and skim the liquid and strain it. Then cut the tripe into small pieces; put it back into the pot, and pour the soup or liquor over it. Have ready some sweet herbs chopped fine, some sliced onions, and some sliced potatoes. Make some small dumplings with flour and butter. Season the vegetables well with pepper and salt, and put them into the pot. Have ready a kettle of boiling water, and pour on as much as will keep the ingredients covered while boiling, but take care not to weaken the taste by putting too much water. Add a large piece of butter rolled in flour, and lastly put in the dumplings. Let it boil till all the things are thoroughly done, and then serve it up in the tureen.