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.
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.
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.
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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