Philadelphia Pepper Pot II
- 2 bay leaves
- 1 pound honey, comb tripe
- 3 whole cloves
- 1 veal, knuckle
- 3 tablespoon chopped parsley
- 1 1/2 quart water
- 2 tablespoon salt
- 2 stalks celery, diced
- 1 tablespoon red pepper, diced
- 2 carrots, diced
- 1 tablespoon green pepper, diced
- 1 tablespoon powdered thyme
- 2 tomatoes, peeled, cut up
- 6 peppercorns
- 4 onions, thinly sliced
- 4 potatoes, diced
- 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.
Author: Organization.Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Ingredient: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot