Pepper Pot soup is a Pennsylvania Dutch specialty from the Philadelphia area. The recipe below appeared in the Inquirer cookbook insert in 1949. This insert is one of two found in my mother-in-law’s recipe stash. The Inquirer 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. Copyright of the respective editor and author.
- 1 pound of honeycomb tripe
- Veal knuckle; Cover with cold water
- 1/2 teaspoon of peppercorns
- 1/4 teaspoon thyme
- 2 tablespoons of butter or shortening
- 1 cup of sliced onions
- 1 cup of diced carrots
- Half cup of diced celery
- 1 diced green pepper
- 2 tablespoons of flour
- 1/2 cup wide egg noodles or macaroni
- 1 1/2 cups of canned tomatoes
- One tablespoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons of chopped parsley
- 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.
- Add peppercorns and thyme; simmer until the tripe is tender, about 4 hours. Strain, reserving the liquid and also tripe and veal knuckle.
- 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.
- Cook until the vegetables are soft but not browned, then sprinkle with flour and blend well. Slowly add the two quarts of soup stock.
- Add macaroni and canned tomatoes. Simmer until the vegetables are tender and the macaroni is cooked about 10 minutes.
- Remove the meat from the veal knuckle and but it into bite-size pieces or shreds. Add the tripe pieces to the soup mixture. Add salt and pepper and adjust to taste.
- Remove from the heat and garnish with parsley prior to serving.
Keywords: tripe, veal, soup, Pepper Pot, Philadelphia, Pennsylvania