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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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