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Pepper Pot Soup
Barnaby Dorfman
12 to 16 servings
Beginner*2 pounds of stew meat may be substituted for veal knuckle. From Pennsylvania Dutch Cooking on http://www.gutenberg.org
Total Steps
3
Ingredients
17
Tools Needed
1
Ingredients
- 1 tablespoons green pepper, diced
- 1 tablespoons powdered thyme
- 6 peppercorns
- 4 potatoes, diced
- 2 bay leaves
- 3 whole cloves
- 3 tablespoons parsley, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 2 tomatoes, peeled, cut up
- 4 onions, thinly sliced
- 1 piece pimento, cut fine
- 1 tablespoons red pepper, diced
- 2 tablespoons salt
- 5.5 quarts water
- 1 veal knuckle(optional)
- 1 pounds honeycomb tripe
Instructions
1
Step 1
until tender
Wash and scrub tripe thoroughly. Place in a large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Drain and dice into ½ inch squares.
2
Step 2
at least one hour, then another hour or until meat falls off the bone
In the meantime, place the veal knuckle in another kettle, adding 1½ quarts of water and all ingredients except the potatoes. Simmer for at least one hour, then add the potatoes and simmer for another hour or until the meat falls off the bone. Remove the bone and take off all the meat.
3
Step 3
Cut the meat into small pieces and, together with the diced tripe, return it to the soup. Bring to a boil, and the soup is ready to serve.
Tools & Equipment
Kettle