PEPPER POT
About 9 cups; 5 servings
A Philadelphia specialty dating from the founding of our nation, this tripe soup was sold on the street with cries of “All hot! Pepper pot! Makes backs strong, makes lives long! Pepper pot!” Though delicious, this mild-mannered soup does not really live up to its name, and most likely originates from spicier recipes brought by slaves from the West Indies (like Guyanese Pepperpot). This recipe first appeared in Joy in 1936.
Have ready:
- 12 ounces honeycomb tripe, prepared
Cut the tripe into fine shreds and set aside. Cook in a soup pot or Dutch oven over medium heat:
- 4 slices bacon, chopped
Add and cook, stirring until softened, about 5 minutes:
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 green bell peppers, chopped
Add:
- 8 cups Brown Beef Stock, White Veal Stock, or Poultry Stock
- 1 bay leaf
Bring to a boil and add the reserved tripe. Bring to a simmer, reduce the heat, cover, and cook until the tripe is tender, 1 ½ to 2 hours. Add:
- 1 cup diced peeled red or gold potatoes
- (1 teaspoon dried marjoram or savory)
- ½ teaspoon black pepper
Gently simmer, uncovered, until the potatoes are tender, about 15 minutes more. Meanwhile, work together in a small bowl with your fingers until smooth:
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
When the potatoes are done, remove the bay leaf. Add the butter mixture gradually to the pot, stirring until dissolved. Simmer for 5 minutes, then stir in:
- ½ cup heavy cream
Heat through, but do not boil. Season to taste with:
- Salt and black pepper