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Philadelphia Pepper Pot Soup

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Ingredients
  Veal bone 1
  Boneless stewing veal 1 Pound, cubed
  Tripe 1⁄2 Pound, cubed
  Bay leaf 1⁄2
  Salt To Taste
  Crushed peppercorns 1⁄2 Teaspoon
  Onions 3 , diced
  Water 1 1⁄2 Quart
  Raw potatoes 2 , peeled and diced
  Carrots 2 , diced
  Diced celery 1⁄4 Cup (4 tbs)
  Green pepper 1⁄2 Medium, chopped
  Butter 2 Tablespoon
  Pepper To Taste
  Minced parsley 1 Tablespoon
Directions

Put bone, veal, tripe, bay leaf, 2 teaspoons salt, peppercorns, and one onion in large kettle.
Add water.
Bring to boil, cover, and simmer for 2 hours.
Remove bone.
Saute remaining onion, potatoes, carrots, celery, and green pepper in butter for 10 minutes.
Add to meat mixture and simmer for 30 minutes.
Add salt and pepper to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup

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4.10294
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2121 Calories from Fat 786

% Daily Value*

Total Fat 88 g135.4%

Saturated Fat 38.7 g193.3%

Trans Fat 0.4 g

Cholesterol 920.3 mg306.8%

Sodium 1749.3 mg72.9%

Total Carbohydrates 132 g44.1%

Dietary Fiber 21.6 g86.5%

Sugars 29.1 g

Protein 199 g398.5%

Vitamin A 457.7% Vitamin C 329.7%

Calcium 39.6% Iron 44.5%

*Based on a 2000 Calorie diet

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Philadelphia Pepper Pot Soup Recipe