Philadelphia Pepper Pot Soup Recipe

Philadelphia Pepper Pot Soup! Were you looking for a tasty meat soup that you can serve for your dinner party? Then Philadelphia Pepper Pot Soup is definitely the recipe for you. Philadelphia Pepper Pot Soup is a delicious soup that your guests will get addicted to.

Summary

Servings6CuisineAmerican
CourseAppetizer

Ingredients

 
2 pounds honeycomb tripe
 
Water
 
Salt
 
1 11/2-pound veal knuckle
 
3 medium carrots, sliced
 
1 large onion, sliced
 
1/2 cup sliced celery
 
2 tablespoons snipped parsley
 
1 teaspoon salt
 
1 teaspoon dried marjoram, crushed
 
1 teaspoon dried savory, crushed
 
1 teaspoon dried basil, crushed
 
1/2 teaspoon dried thyme, crushed
 
1/2 to 1 teaspoon whole black pepper
 
1/4 to 1/2 teaspoon cayenne
 
4 whole cloves
 
2 bay leaves
 
2 medium potatoes, peeled and cut in 1/2-inch cubes or one 15- or 16-ounce can sliced potatoes, drained

Directions

Place tripe in Dutch oven; cover with water.
Add 1 teaspoon salt for each quart of water used.
Simmer, covered, till tripe has clear, jelly like appearance, 3 to 4 hours.
Drain; let tripe stand till cool enough to handle.
Cut tripe into 1/2-inch pieces.
Cover and refrigerate.
Meanwhile, in 4 quart Dutch oven place veal knuckle, car- rots, onion, celery, parsley, the 1 teaspoon salt, marjoram, savory, basil, thyme, pepper, cayenne, cloves, and bay leaves.
Cover with 6 cups water.
Simmer, covered, till meat comes off bone, about 2 hours.
Strain broth, discard- ing bones, vegetables, cloves, and bay leaves.
Chop meat; return to broth.
Cover and refrigerate.
Lift fat from chilled broth.
Measure 4 cups broth; chill remaining.
Simmer broth, chopped tripe, and potatoes, covered, till heated through and potatoes are tender, about 15 minutes.
Season with salt and pepper.
Crockery cooker directions: Use ingredients as above, except use the canned potatoes.
Place tripe in electric slow crockery cooker; cover with water.
Add 1 teaspoon salt for each quart of water used.
Cover; cook on high-heat setting till tripe has clear jelly like appearance, 6 to 8 hours.
(Or, cook on low-heat setting for 16 to 18 hours.) Drain tripe; cover and chill.
In cooker combine carrots, onion, celery, parsley, 1 teaspoon salt, marjoram, savory, basil, thyme, pepper, cayenne, cloves, bay leaves, and 4 cups water.
Add veal knuckle.
Cover; cook on low-heat setting 10 to 12 hours.
Turn cooker to high-heat setting.
Remove meat and vegetables; skim fat from broth.
Cut meat from bone; return meat to broth.
Discard bone and vegetables.
Cut chilled tripe into 1/2 inch pieces; stir into broth with canned potatoes.
Cover; cook on high-heat setting 1 hour.
Season to taste with additional salt and pepper.
Discard whole cloves and bay leaves.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast