Try one of our soup recipes today..
Philadelphia Pepper Pot
1/2 pound honeycomb tripe
6 cups chicken stock*
4 slices bacon, cut into small pieces
1/2 cup onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1 small bay leaf
1 teaspoon peppercorns, finely ground
2 tablespoons parsley, minced
2 teaspoons salt
1 cup diced raw potato
2 tablespoons melted butter or margarine
2 tablespoons all-purpose flour
1/2 cup heavy cream
Cook tripe, rinse and cut into 1/4-inch cubes. Place in large kettle and add
chicken stock. Fry bacon until crisp and sauté the onion, celery and green
pepper in the bacon drippings. Add to tripe and chicken stock. To this mixture
add the bay leaf, peppercorns, parsley and salt. Cover, and when mixture comes
to the boiling point, add diced raw potato. Cover and simmer gently for about 1
hour. Blend melted butter or margarine with flour and stir into hot soup
mixture. Season with additional salt if necessary. Just before serving, stir in
the heavy cream. Serve piping hot.
Serves 6 as a main dish.
* Or use 12 chicken bouillon cubes and 6 cups water, or 6 teaspoons chicken
concentrate with 6 cups water.