Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- 4 ounces fresh tripe
- 2 ounces raw rice
- 1 pound fresh veal bones
- 1 tablespoon salt
- 2 each of onions
- 3 medium ripe tomatoes
- salt
- pepper
Directions
Chop fine 2 each of onions and green peppers. Put in a saucepan with ^ tablespoon butter and brown for 10 minutes. .Add 4 ounces fresh tripe (or calf brains) diced, 2 ounces raw rice, 2i- quarts white broth or hot water, 1 pound fresh veal bones, -1 tablespoon salt and ^ teaspoon pepper. Cover and simmer 30 minutes. Peel and cut into eighths 3 medium ripe tomatoes, add, and let boil 35 minutes longer. Remove the bones and serve.