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LOCATION: Recipes >> Soups >> Pepper Pot 09

Print this Recipe    Pepper Pot 09

Philadelphia Pepperpot

2 quarts water
veal or beef bones
2 bay leaves
1 dry whole red chili pepper
1 Tbs. salt
2 whole onions
2 pounds honeycomb tripe, well washed
4 potatoes, diced
1 tsp. marjoram

Bring water, veal or beef bone, bay leaves, chili pepper, and salt
to a boil. Add the tripe, then immediately reduce heat. Simmer
for at least 2-1/2 hours. Remove the bone, bay leaves, pepper,
and onion. Take out the tripe, then slice into paper thin strips
and mince crosswise. Skim the fat off the top of the stock and
return the tripe to the pot with the diced potatoes. Thin with
boiling water so it's nicely soupy. Allow to simmer until you're
ready to serve, hours later; you want the tripe to be as tender as
possible. When ready to serve, crush the marjoram into the pot
between the heels of your hands. Bring soup to a good simmer, then
drop in flour dumplings and cook until they are done. Ladle into
bowls and serve immediately with a cruet of cider vinegar on the
table for final flavoring.


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