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Philadelphia Pepper Pot

chef.camargo's picture
Ingredients
  Tripe 1 Pound, cut into 1/2-inch cubes
  Veal shank 1 Pound, sawed into 2 or 3 pieces (Meaty)
  Water 2 Quart
  Whole black peppercorns 6
  Salt 1 Teaspoon
  Butter 4 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Boiling potatoes 2 Medium, peeled and cut into 1/4-inch dice
  Crushed dried hot red peppers To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1 In a heavy 4- to 5-quart casserole, mix the tripe, veal shank and water covering the meat by 2 inches.
2 Bring to a boil over high heat.
3 Skim off the foam and scum from the surface.
4 Add in the peppercorns and salt.
5 Lower the heat, and simmer partially covered for 2 hours, or until the tripe is tender.
6 Using a slotted spoon, transfer the tripe and pieces of veal shank to a platter or cutting board.
7 Remove the veal from the shank.
8 Discard the bones and cut the meat into 1/2-inch pieces.
9 Strain the cooking liquid through a fine sieve set over a bowl.
10 Reserve about 6 cups of the cooking liquid, add water if required.
11 In the same 4- to 5 -quart casserole, melt the butter over moderate heat.
12 Add the onions, celery and green pepper and stir for about 5 minutes.
13 When the vegetables are soft but not brown, add the flour and mix well.
14 Stirring constantly, pour in the reserved cooking liquid in a slow, thin stream.
15 Cook over high heat until the soup thickens lightly and comes to a boil.
16 Add in the potatoes, tripe and veal.
17 Lower the heat and cover partially.
18 Simmer for 1 hour.
19 Correct the seasoning.

SERVING
20 Serve at once in individual soup plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pepper
Interest: 
Party
Cook Time: 
220 Minutes

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