Philadelphia Pepper Pot
|Tripe||1 Pound, cut into 1/2-inch cubes|
|Veal shank||1 Pound, sawed into 2 or 3 pieces (Meaty)|
|Whole black peppercorns||6|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|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|
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.
20 Serve at once in individual soup plates.