A Philadelphia Pepper Pot is a traditional Pennsylvania Dutch soup made with beef, tripe, and a variety of vegetables. It is typically served with a side of cornbread or rolls.
Cook the tripe the day before using.
Wash thoroughly, place in kettle andcover with water.
Boil 8 hours.
Remove the tripe.
When cooled, cut intopieces about 1/2 inch square.
The next day wash the veal knuckle, coverwith 3 quarts of cold water and simmer about 3 hours, removing scum as itrises.
Remove meat from bones and cut into small pieces.
Strain the brothand return to kettle.
Add the bay leaf and onion and simmer about 1 hour.
Then add the potatoes, which have been cut in squares, and the pot herbs.
Add the meat and tripe and season with salt and cayenne pepper (ifdesired).
Make dumplings by combining the finely chopped suet, flour, saltand enough water to permit rolling the dough into dumplings, about the sizeof marbles.
Flour well to prevent sticking and drop into the hot soup.
Cook10 minutes, add some chopped parsley and serve at once.
Ingredients
Directions
Cook the tripe the day before using.
Wash thoroughly, place in kettle andcover with water.
Boil 8 hours.
Remove the tripe.
When cooled, cut intopieces about 1/2 inch square.
The next day wash the veal knuckle, coverwith 3 quarts of cold water and simmer about 3 hours, removing scum as itrises.
Remove meat from bones and cut into small pieces.
Strain the brothand return to kettle.
Add the bay leaf and onion and simmer about 1 hour.
Then add the potatoes, which have been cut in squares, and the pot herbs.
Add the meat and tripe and season with salt and cayenne pepper (ifdesired).
Make dumplings by combining the finely chopped suet, flour, saltand enough water to permit rolling the dough into dumplings, about the sizeof marbles.
Flour well to prevent sticking and drop into the hot soup.
Cook10 minutes, add some chopped parsley and serve at once.
