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Philadelphia Pepper Pot

Chef.at.Home's picture
Ingredients
  Cubed cooked chicken/Parboiled tripe / veal / beef bones 1⁄2 Pound
  Water 8 Cup (128 tbs)
  Butter/Margarine 2 Tablespoon
  Green pepper 1 , chopped
  Onion 1 Large, chopped
  Canned tomatoes 2 Cup (32 tbs)
  Raw potatoes 1 Large, diced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1. Put into a 2 1/2-quart kettle tripe (ask butcher for parboiled variety), carcass of a roast chicken, a knuckle of veal or a beef shin bone and 8 cups of water. Bring to a boil, and skim off the foam. Cover and simmer 3 hours.
2. Heat butter, saute the pepper and onion in it.
3. Add to meat stock with the tomatoes and potato. Cover and cook 30 minutes longer. Remove the bones. Let cool. Add salt and pepper, skim off grease, heat again and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pepper
Interest: 
Everyday

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