Philadelphia Pepper Pot Soup
1 lb. honeycomb tripe
1 veal knuckle
1-1/2 qts. water
2 tablespoons salt
1 tblsp. red pepper, diced
1 tblsp. green pepper, diced
1 tablespoon powdered thyme
6 peppercorns
4 potatoes, diced
2 bay leaves
3 whole cloves
3 tablespoons chopped parsley
2 stalks celery, diced
2 carrots, diced
2 tomatoes, peeled, cut up
4 onions, thinly sliced
1 piece pimento, cut fine
Wash and scrub tripe thoroughly. Place in large kettle and cover with
plenty of cold water. Bring to a boil and simmer until tender. Simmer
without boiling, that is the secret of making tripe tender. Drain and
dice, 1/2 inch squares. In the meantime place the veal knuckle in
another kettle adding 1-1/2 qts. of water and all ingredients except the
potatoes. Simmer at least one hour, put in potatoes and simmer for
another hour or until meat falls off the bone. Remove bone and take off
all the meat. Cut it into small pieces and together with the tripe put
it back into the soup. Bring to a boil and the soup is ready to serve.
This soup keeps well and can be reheated.
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Tags: Amish cooking, Amish Recipes, Amish soup, Philadelphia Pepper Pot Soup
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