Philadelphia Pepper Pot II
Public Domain Recipes ()

Philadelphia Pepper Pot II



  1. Wash and scrub tripe thoroughly.
  2. Place in large kettle and cover with plenty of cold water.
  3. Bring to a boil and simmer until tender.
  4. Simmer without boiling, that is the secret of making tripe tender.
  5. Drain and dice, 1/2 inch squares.
  6. In the meantime place the veal knuckle in another kettle adding 1 1/2 qts.
  7. Of water and all ingredients except the potatoes.
  8. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone.
  9. Remove bone and take off all the meat.
  10. Cut it into small pieces and together with the tripe put it back into the soup.
  11. Bring to a boil and the soup is ready to serve.

Other Information

Author: Organization.Yorkraft Inc

Source: Pennsylvania Dutch Cooking (1960-01-01)

Category: Soup

Measure: avoirdupois

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

See Also