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Philadelphia Pepper Pot

Philadelphia Pepper Pot
By Dianne Harper Kelley on Wednesday, September 18, 2013 at 9:34am
1 lb. honeycomb tripe
1 veal knuckle
1? qts water
2 Tbsp salt
1 Tbsp red pepper, diced
1 Tbsp green pepper, diced
1 Tbsp powdered thyme
6 peppercorns
4 potatoes, diced
2 bay leaves
3 whole cloves
3 Tbsp chopped parsley
2 stalks celery, diced
2 tomatoes, peeled, cut up
4 onions, thinly, sliced
1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in a large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling. (That’s the “secret” of making tripe tender.) Drain and dice into ?-inch squares. In the meantime, place the veal knuckle in another kettle adding 1? quarts of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until the meat falls off the bone. Remove bone and take-off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the soup is ready to serve. This soup keeps well and can be reheated.

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