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Print this Recipe    PHILADELPHIA PEPPER POT

1 1/2 pounds honeycomb tripe
Sprinkles of salt for rubbing
Water
1 tablespoon salt
3 tablespoons butter
1 cup chopped onions
1 whole onion, studded with 3 cloves
1/2 cup thinly sliced celery
1/2 cup peeled, quartered and thinly sliced carrots
1 leek (about 1 cup), washed, sliced, including tender green part
1/2 cup diced green pepper
4 cups chicken stock
1 cup water
1 small meaty veal knuckle
1 garlic clove, diced
2 to 3 teaspoons dried hot red chilies, crushed, or chili powder to taste
1 bay leaf, crushed
1 teaspoon dried marjoram
1 teaspoon basil
1/2 teaspoon thyme
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1/2 cup chopped parsley
2 cups 1/2-inch-diced potatoes
1 cup evaporated milk or heavy cream
1/3 cup butter for swirling into soup when served
1/2 cup snipped parsley for garnish

Wash tripe under cold running water. Spread pieces on the counter or
cutting board and rub both sides thoroughly with several teaspoons of salt.
Rinse off the salt. Place tripe in a medium (3-quart) saucepan and add salted
water to cover by 2 inches. Bring to a gentle boil and cook 15 minutes. Drain
and set aside. When cool cut into 1/2-inch cubes. Reserve.
Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter
begins to foam, add chopped onions, the whole studded onion, celery, carrots,
leek and green pepper. Cover and sweat over medium low heat for 10 minutes. Do
not brown.
Pour stock and water into the kettle and add the veal bone and reserved
tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme, salt
if desired, and black pepper. Simmer 1 1/2 hours. At the end of this period,
lift out the veal bone and pick off what meat there is. Cut meat into
bite-size pieces and return to the soup. Discard the bone and whole onion.
Mix together cornstarch and water in a small bowl. Add it to the soup and
stir to blend. Add parsley and diced potatoes. Simmer until potatoes are
tender, about 20 to 25 minutes.
When soup is cooked, but still keeping it over the heat, add evaporated
milk or cream. Swirl the butter into the soup at the moment of ladling it into
a heated tureen or individual bowls. Garnish with snipped parsley.
Makes 6 servings.
Nutrition information per serving: calories, 432; fat, 26.1 grams;
carbohydrate, 22.5 grams; cholesterol, 173 milligrams; sodium, 2,757
milligrams.
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WEST INDIAN PEPPER POT SOUP

Total time: 45 minutes

1 link Italian hot sausage
1/4 pound corned beef in one piece
1 large onion, chopped
4 scallions, chopped
1 bay leaf
2 sprigs fresh thyme
1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red
pepper flakes or cayenne pepper to taste
1 1/2 teaspoons whole allspice
1/2 teaspoon whole black peppercorns
6 cups beef stock
2 cups shredded callaloo, spinach, mustard greens or other greens
1 medium-size carrot, peeled and diced
1/2 pound yuca, peeled and diced
3/4 cup diced chayote or yellow squash
Salt to taste.

1. Dice the sausage, place it in a 3- to 4-quart saucepan and cook over
medium heat until lightly browned. Dice the corned beef, add it and continue to
cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue
to cook until the onion is tender. Stir in the hot chili or pepper.

2. In a mortar or spice grinder, crush the allspice and peppercorns and add
them to the pot. Stir, then add the stock. Bring to a simmer, and add the
greens. Cook for 20 minutes.

3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste,
adjust the amount of pepper if necessary and season with salt. Remove the bay
leaf and thyme before serving.

Yield: 6 servings.
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PEPPER POT SOUP (18th-Century Recipe)

1 small head cabbage, coarsely chopped
1 large handful spinach, coarsely chopped
1 head romaine lettuce, coarsely chopped
2 to 3 onions, diced
1 tablespoon thyme leaves
1/4 cup minced cooked ham
2 pounds lamb stew meat
1 crab or lobster, picked very small and cleaned from shell
Parsley Dumplings
Salt
Cayenne pepper

Bring 3 quarts water to boil in stockpot. Add cabbage, spinach, lettuce,
onions, thyme, ham and lamb. Cover and simmer until lamb is very tender, about
1 1/2 hours.

About 1/2 hour before serving, add crab and season to taste with salt and
cayenne. About 20 minutes before serving, spoon Parsley Dumplings onto surface
of soup and replace cover. Let diners season with cayenne to taste. Makes 8
servings.

Parsley Dumplings:

1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon minced parsley
3/4 cup water
3 tablespoons oil

Combine flour, baking powder, salt and parsley in medium bowl. Add water and
oil and mix until just moistened. Makes 12 to 15 dumplings.


JAMAICAN PEPPER POT SOUP

Yield: 10 servings

10-oz pkg. frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant minced onion
1 tsp salt
1/2 tsp thyme leaves, crushed
1/2 tsp marjoram leaves, crushed
1/2 tsp rosemary leaves, crushed
1/4 tsp instant minced garlic
Pinch ground red pepper
6 cups chicken stock
2 lb. small shrimp (51-60), peeled, deveined
1 cup canned cream of coconut
10 Lime slices

Method: Combine okra, spinach, green pepper, minced onion, salt, thyme,
marjoram, rosemary, minced garlic, red pepper and chicken stock in large
stockpot. Heat to boiling. Reduce heat; simmer, covered, 30 minutes. Add
shrimp and coconut milk. Simmer until shrimp are cooked, about 5 minutes.
Serve garnished with lime slices.

Note: Also called callaloo, this dish has many guises and often is made with
meats. The dish dates back to the Arawak Indians, who prepared a stew that was
kept going on the fire with the addition of new ingredients every day. This
version is made simply with shrimp.
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POLISH SAUSAGE PEPPER POT

2 to 2 1/2 pounds smoked Polish sausage
1 tablespoon lard or oil
1 large onion, sliced
1 small head cabbage, thinly sliced
1/2 pound mushrooms, sliced
1 teaspoon caraway seeds
1 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/2 cup boiling water

Cut sausage into 6 to 8 serving-size pieces. Saute in lard in skillet 10 to
12 minutes, turning to brown on all sides. Remove sausage. Add onion to pan
drippings and cook, stirring, until transparent.

Add cabbage, mushrooms, caraway seeds, salt, pepper and water. Stir to
combine. Place sausage on top of vegetables, cover tightly and cook slowly 15 to
20 minutes or until cabbage is tender.

Remove sausage. Place cabbage mixture on warm platter and top with sausage
pieces. Makes 6 to 8 servings.

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