Recipe for cooking philadelphia pepper pot

Soups for Salads :: Meat Based Soups

Philadelphia Pepper Pot

1/2 lb. honeycomb tripe
6 C. chicken stock*
4 slices bacon, cut into sm. pieces
1/2 C. onion, chopped
1/2 C. celery, chopped
1 green bell pepper, chopped
1 sm. bay leaf
1 tsp. peppercorns, finely ground
2 Tbsp. parsley, minced
2 tsp. salt
1 C. diced raw potato
2 Tbsp. melted butter or butter replacement
2 Tbsp. flour
1/2 C. heavy cream

Cook tripe, rinse and cut into 1/4-in. cubes. Place in lrg. kettle and add chicken stock. Fry bacon until crisp and saut the onion, celery and green bell pepper in the bacon drippings. Add to tripe and chicken stock. To this mixture add the bay leaf, peppercorns, parsley and salt. Cover, and when mixture comes to the boiling point, add diced raw potato. Cover and simmer gently for about 1 hr.. Blend melted butter or butter replacement with flour and stir into hot soup mixture. Season with additional salt if necessary. Just before servings, stir in the heavy cream. Serve piping hot.

Servings 6 as a main dish.

* Or use 12 chicken bouillon cubes and 6 C. water, or 6 tsp. chicken concentrate with 6 C. water.