Philadelphia Pepper Pot Soup Recipe 425 Food

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PHILADELPHIA PEPPER POT



Philadelphia Pepper Pot image

this is an old favorite, brought from the Quaker City. The original directions called for cooking the tripe the day before. Nowadays, the tripe could be easily cooked overnight in the slow cooker. From the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Meat

Time 9h10m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs honeycomb tripe, well cleaned
2 lbs tripe, well cleaned
1 veal shank
1 large onion, peeled and chopped
1 bay leaf
4 medium potatoes, peeled and chopped
1 bunch pot herbs (pot herbs are assorted cooking herbs of your choice, much like bouquet garni -- parsley, chives, ros)
salt
cayenne pepper, to taste
1 tablespoon parsley, chopped
1 cup suet or 1 cup lard, finely chopped
2 cups flour, sifted
1/4 teaspoon salt
water, enough to make a stiff dough

Steps:

  • Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
  • Drain and cool.
  • Cut into 1/2-inch pieces.
  • Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
  • Remove meat from bones and cut into small pieces.
  • Strain broth and return to kettle.
  • Add onion and bay leaf; simmer about an hour.
  • While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
  • Add peeled and cubed potatoes with the pot herbs.
  • Add meat and cooked tripe; season with salt and cayenne to taste.
  • Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
  • Cook for about ten minutes, add chopped parsley and serve at once.

Nutrition Facts : Calories 510.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 236, Sodium 241.5, Carbohydrate 35.4, Fiber 2.8, Sugar 1.4, Protein 26.6

PHILADELPHIA PEPPER POT SOUP RECIPE - (4.2/5)



Philadelphia Pepper Pot Soup Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

1 tablespoon margarine
1/3 cup onions, diced
2 tablespoons leeks or green onions, finely diced
1/2 cup celery, cut into 1/2" pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2" pieces
1 can 16 oz tomatoes, diced
2 teaspoons salt
4 oz tripe, cooked and julienned (optional)
1 cup cooked rice

Steps:

  • Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.

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