Philadelphia Pepper Pot Soup Recipe
Ingredients
| Veal bone | ||
| 1 pound boneless stewing veal, cubed | ||
| Tripe | 1/2 pound, cubed | |
| Bay leaf | 1/2 | |
| Salt | To Taste | |
| Peppercorns | 1/2 Teaspoon, crushed | |
| Onions | 3 , diced | |
| Water | 1 1/2 Quart | |
| 2 raw potatoes, peeled and diced | ||
| Carrots | 2 , diced | |
| Celery | 1/4 Cup (16 tbs), diced | |
| Green pepper | 1/2 Medium, chopped | |
| Butter | 2 Tablespoon | |
| Pepper | 1 | |
| Minced parsley | ||
Directions
Put bone, veal, tripe, bay leaf, 2 teaspoons salt, peppercorns, and one onion in large kettle.
Add water.
Bring to boil, cover, and simmer for 2 hours.
Remove bone.
Saute remaining onion, potatoes, carrots, celery, and green pepper in butter for 10 minutes.
Add to meat mixture and simmer for 30 minutes.
Add salt and pepper to taste.
Add water.
Bring to boil, cover, and simmer for 2 hours.
Remove bone.
Saute remaining onion, potatoes, carrots, celery, and green pepper in butter for 10 minutes.
Add to meat mixture and simmer for 30 minutes.
Add salt and pepper to taste.
Chef
