| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| double tripe cut into pieces about an inch square, and half an inch thick, and rounded and trimmed neatly from all skin, gristle, &c. and stewed till they are tender | 1.0 | pound | — | Tripe | Liver and organ meats | Mock Mock Turtle (No. 245) |
| double tripe Cut into long slips, and into dice | — | — | Tripe | Liver and organ meats | Tripe, to fricassee | |
| double tripe cut into strips | 2.0 | pounds | — | Tripe | Liver and organ meats | 529. Tripe Curry |
| double tripe cut into slices two inches long and half an inch broad | — | — | Tripe | Liver and organ meats | Stewed Tripe | |
| double tripe | — | — | — | — | Tripe à la Kilkenny | |
| double tripe cut into strips | 2.0 | pounds | — | Tripe | Liver and organ meats | 529. Tripe Curry |