Philadelphia Pepper Pot Recipe: The Perfect Hearty Winter Soup

By La Cuisinière | Soups

Nov 16
philadelphia-pepper-pot-recipe
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Philadelphia Pepper Pot – Dad was definitely not a picky eater but it took him more than thirty years to develop of taste for escargots.

He preferred liver and onions. We tried to convince him that escargots were a far better choice than tripe or even calf’s liver. To no avail.

In a hurry? Discontinued in 2010, you can still buy the canned soup if you know where to look! Serve it pipping hot in the perfect soup bowl.

Pepper Pot: A Regional Favorite

Philadelphia Inquirer Cook Book

Philadelphia Inquirer Cook Book Insert

While one of his frequent requests was a steaming bowl of Leek and Potato soup (a taste acquired in France during the war years), he also had favorite comfort food soups from childhood days in Pennsylvania Dutch country.

Pepper Pot soup is of them – Philadelphia Pepper Pot.

 

This recipe for the famous soup is from the Inquirer Cook Book, an insert of the Philadelphia Inquirer dated March 31, 1949.

The cookbook was a four part series edited by Virginia Cheney, Home Economics editor for the Inquirer and Ruth S. Hutchinson, author of the Pennsylvania Dutch Cookbook.

The New Pennsylvania Dutch Cook Book

The New Pennsylvania Dutch Cook Book

We’ve tweaked this recipe a little bit depending of the availability of vegetables and meats but the unique flavors of Pepper Pot come from the fresh tripe.

Try it once following the recipe to the letter and then make it your own with a few changes to suit all taste buds.

Admittedly, this is not an across the board favorite but more of a regional specialty – and a favorite of those who grew up in the Philadelphia area.

In other words, it’s a perfect fit for several generations of this family.

Philadelphia Pepper Pot
 
Prep time
Cook time
Total time
 
Pepper Pot soup is a Pennsylvania Dutch specialty from the Philadelphia area.
Recipe type: Main - Soups
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 pound of honeycomb tripe
  • Veal knuckle; Cover with cold water
  • ½ teaspoon of peppercorns
  • ¼ teaspoon thyme
  • 2 tablespoons of butter or shortening
  • 1 cup of sliced onions
  • 1 cup of diced carrots
  • ½ cup of diced celery
  • 1 diced green pepper
  • 2 tablespoons of flour
  • ½ cup wide egg noodles or macaroni
  • 1½ cups of canned tomatoes
  • 1 tablespoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons of chopped parsley
Instructions
  1. Cut the tripe into one inch squares. Put tripe and veal knuckle in a large soup pot, cover with cold water and slowly bring to the boiling point.
  2. Add peppercorns and thyme; simmer until the tripe is tender, about 4 hours. Strain, reserving the liquid and also tripe and veal knuckle.
  3. Boil down the liquid until you have about two quarts. Melt the butter or shortening and sauté the onions, carrots, celery and green pepper in it.
  4. Cook until the vegetables are soft but not browned, then sprinkle with flour and blend well. Slowly add the two quarts of soup stock.
  5. Add macaroni and canned tomatoes. Simmer until the vegetables are tender and the macaroni is cooked, about 10 minutes.
  6. Remove the meat from the veal knuckle and but it inot bite size pieces or shreds. Add the tripe pieces to the soup mixture. Add salt and pepper and adjust to taste.
  7. Remove from the heat and garnish with parsley prior to serving.
 

 

The New Pennsylvania Dutch Cook Book

Original Philadephia Pepperpot Recipe from The New Pennsylvania Dutch Cook Book

Pepper Pot soup is the perfect slow cooker recipe!
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About the Author

1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!

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