Philadelphia Pepper Pot Recipe
Ingredients
3 pounds honeycomb tripe
Water
10 cups chicken broth, approximately
1 small but meaty veal knuckle, cut in half
1 bay leaf
1 leek, split nearly to the root end and thoroughly washed
3 sprigs parsley
1 sprig thyme or one-half tea spoon leaf thyme
1 whole red pepper pod
2 stalks dill or one half tea spoon dried dill weed
Salt and freshly ground black pepper
4 medium potatoes, peeled and cut into half inch cubes
2 Bermuda onions, peeled and chopped
Cayenne pepper to taste
Chopped fresh parsley
Directions
Wash the tripe thoroughly in several changes of water.
Cut it into large squares and place in a kettle with water to cover.
Bring to a boil and drain immediately.
Add the chicken broth to the tripe.
It should cover the tripe generously.
If not, add more broth.
Add the veal knuckle.
Tie the bay leaf, leek, parsley sprigs, thyme, red pepper and dill in a cheesecloth bag and add it to the kettle.
Add salt and pepper to taste.
Bring to a boil and simmer until the tripe is fork tender, about two hours.
Strain the liquid in the kettle and place it in a clean kettle.
Cut the meat from the veal bone, shred it and add it to the kettle along with the potatoes and onions.
Cut the tripe into half-inch strips, then into half inch cubes and add to the kettle.
Bring to a boil and simmer until the potatoes are tender.
Add cayenne pepper to taste.
Cut it into large squares and place in a kettle with water to cover.
Bring to a boil and drain immediately.
Add the chicken broth to the tripe.
It should cover the tripe generously.
If not, add more broth.
Add the veal knuckle.
Tie the bay leaf, leek, parsley sprigs, thyme, red pepper and dill in a cheesecloth bag and add it to the kettle.
Add salt and pepper to taste.
Bring to a boil and simmer until the tripe is fork tender, about two hours.
Strain the liquid in the kettle and place it in a clean kettle.
Cut the meat from the veal bone, shred it and add it to the kettle along with the potatoes and onions.
Cut the tripe into half-inch strips, then into half inch cubes and add to the kettle.
Bring to a boil and simmer until the potatoes are tender.
Add cayenne pepper to taste.
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