Tripe and Onions

Tripe and Onions is a traditional British dish featuring slow-cooked ox or sheep stomach (tripe) served in a creamy, onion-based sauce. It's a classic working-class comfort food, particularly associated with Northern England and Scotland, often served with bread or potatoes.

🍽️ Nutrition at a glance

This dish is very high in protein and relatively low in carbohydrates, with a moderate to high fat content depending on preparation. It's an excellent source of iron, zinc, and vitamin B12, with a typical serving providing around 300-400 kcal.

Nutrition breakdown

Calories	350 kcal
Protein	32 g
Carbs	8 g
Fat	22 g
Fiber	1.5 g
Sugar	4 g
Sodium	480 mg
Iron	4.5 mg
Zinc	6.2 mg
Vitamin B12	8.0 mcg
Phosphorus	280 mg
Selenium	25 mcg
Vitamin B2 (Riboflavin)	0.4 mg
Niacin (B3)	5.5 mg
Potassium	220 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, tripe was historically a cheap, nutritious staple for the working class. Nutritionally, it's a unique, offal-based dish that's exceptionally rich in collagen and certain minerals often lacking in modern diets.