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LOCATION: Recipes >> Soups >> Pepper Pot 03

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Philadelphia Peppercorn Soup

1 lb. honeycomb tripe
1 veal knuckle
1 1/2 qts. water
2 Tbsp. salt
1 Tbsp. red pepper, diced
1 Tbsp. green pepper, diced
1 Tbsp. powdered thyme
6 peppercorns
4 potatoes, diced
2 bay leaves
3 whole cloves
3 Tbsp. chopped parsley
2 stalks celery, diced
2 carrots, diced
2 tomatoes, peeled, cut up
4 onions, thinly sliced
1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in large kettle and cover
with plenty of cold water. Bring to a boil and simmer until tender.
Simmer without boiling, that is the secret of making tripe tender.
Drain and dice, 1/2 inch squares. In the meantime place the veal
knuckle in another kettle adding 1 1/2 qts. of water and all
ingredients except the potatoes. Simmer at least one hour, put in
potatoes and simmer for another hour or until meat falls off the
bone. Remove bone and take off all the meat. Cut it into small
pieces and together with the tripe put it back into the soup.
Bring to a boil and the soup is ready to serve. This soup keeps
well and can be reheated.


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